Yes, and this is what a bakery for basic loaves of bread looks like.[1]
And here's one for "artisanal" bread, from the same manufacturer.[2]
Notice how similar the processes are. The "artisanal" plant has a few more stations, including a "decoration" station where the sesame seeds, etc. go on top. Artisanal plants tend to be more reconfigurable, the same line can produce a few different products.
Probably the key thing for me is how much of the process in both videos is just exposed to normal air. If sesame is as deadly as some people in this thread are making out and a few grains of sesame dust could kill you, then absolutely the current warning labels seem justified if any loaves are made in a factory that has sesame anywhere. Perhaps there's some in the air, perhaps a worker has some dust on their clothes (which could even affect them travelling to a different factory or even location). What next? Should we demand completely sterile factories and for all the workers to wear full hazmat suits?
It does seem simpler to just allow the labeling to continue with the warning about the possibility, and people with allergies can choose to not eat bread at all, or find a baker who can offer a guaranteed sesame free product. It'll probably cost more to make that guarantee (less demand, limited product range, etc), but if people with allergies want bread so badly that it's worth paying the extra, there will be a sustainable business opportunity. Maybe only artisanal bakers will bother, maybe only those owned by people with the allergies themselves, but if there's an overlap between how much it costs to make that guarantee and how much someone is prepared to pay, somebody will make that business. But if you have an allergy, and you're not prepared to pay for what it costs to protect yourself, why you should expect everyone else to subsidise that?
I say this as someone with allergies myself. I have developed allergies to some common fruits (weirdly, ones I used to love and have eaten for most of my life) that have given me reactions ranging from itchiness to fairly severe throat swellings. I deal with that by not eating those fruits or things containing them. There's plenty of other food in the world that I can have instead.
It's because the sesame labeling law was lobbied by Food Allergy Research & Education (FARE) [0] who are funded by the National Peanut Board, the National Dairy Council, and a number of Soy product manufacturers [1].
Essentially, the sesame law made it mandatory to label for sesame like you would for Dairy, Peanuts, and Soy.
Yes, almost all food these days is an "industrial product" at some point in the pipeline. That's the reality of living in an industrial society and not an agrarian one.
>Even in this industrial society it is possible to buy raw ingredients and cook yourself and many people do it.
Those raw ingredients are also "industrial products". Did you think that bag of flour you bought was hand-milled by someone after they hand-picked the wheat? It came from a factory, just like most store-bought bread.
Actually one can buy hand milled flour, but I do not think that makes sense. I am not against big machines (and milling has not been done by hand for centuries). I am against adding all kind of things into my food, that happened to not be proofen cancer inducing yet.
I never tried to buy it myself, but I know I saw it on a organic market (in europe) advertised as such at least once. Basically, a extremely esoteric niché obviously.
Any flour you purchase was processed by Cargill, ADM, or Bunge (or on their behalf). I’m sure there’s artisan grains available for a premium price, but virtually all commodity crops are processed by the big 3 agribusinesses.
It is impossible to avoid industrial food processing unless you grow it yourself.
[1] https://www.youtube.com/watch?v=WvPTD2RF5KM
[2] https://www.youtube.com/watch?v=wWTVkL-f91w