This impacted my family directly. A family member has a severe sesame allergy. Honestly we weren't aware people could be allergic to sesame before we found ourselves in the hospital after a severe reaction.

Shortly after the hospital incident and after much time spent scrutinizing every ingredient label the law changed. We were excited about this at first. It became much easier to identify things we couldn't have in the house.

The unfortunate side effects of the law were most visible in the bread aisle, where nearly every item now contains sesame. This included all of the store brands and most of the brand-name products. Initially, we were limited to only one brand of bread (shout out to Kings Hawaiian). We also found a few artisan / local boutique options we could trust, but that's a pretty expensive way to make a PB&J.

Our situation has improved a bit. Recently a second, slightly less expensive, name brand sandwich bread went sesame-free. We're still stuck with oddly expensive artisanal hotdog buns. Why are the fancy ones all top cut instead of side cut? It's just weird that way.

Anyway, I expect that eventually more brands will go sesame-free as recipes change and factories go through whatever update process where it makes sense to separate allergens.

We're still happy about the regulation change and how easy it is now to identify dangerous items. Seeing global brands add sesame to a product to avoid whatever cost necessary to change their process was...not endearing. Hopefully their share price went up a few cents I guess.

> Why are the fancy ones all top cut instead of side cut? It's just weird that way.

How very dare you. They're the superior cut and it's appalling side cut even exists. To answer your question though it's because that cut originates from New England and is used for "higher end" foods like lobster rolls. So they're perceived as fancier.

But they're just objectively better. Side cut buns are uneven which makes sense for a sandwich where you a thicker top bun but is utterly ridiculous for a top facing slice. Can you imagine a taco where one half of the tortilla was like three times as thick? Like look at this https://imgur.com/tF9uBp7 — absurd. That little flappy thing just falls apart. Also the flat part of the roll is at the bottom so when you top cut your hot dog can stand upright on the plate and not fall over. Typically the sides of top cut rolls are also flat which makes grilling/toasting the roll much easier. You get a delicious crispy buttery on the outside fluffy on the inside roll.