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There is a short but excellent article on page D1 of today's Wall Street Journal on the upcoming changes in the allergen food labeling law enactment.  It got full-color, above -the-fold treatment.  It addresses how labelers have to go to great lengths to ascertain second and third tier flavorings (e.g., wheat in the soy, which is in the teriyaki marianting, which in turn flavors the food.)  They relate a story of a nut-sensitive child who sat on his sofa where a relative had sat the day before wearing almond-infused lotion and had a severe reaction.  Manufacturers will now have to get down to that level of sensitivity.   Good, we're finally making progress.  

Another good note from the article says that food manufacturers, rather than go through this drill, are instead reformulating hundreds of foods and taking known allergens out.  

Hooray!  That's real progrress.  It's better to have the allergens out in the first place and not have to worry about whether they're labeled properly, than to leave them in and go through the labeleing drill.  Haven't we been trying to tell them that all along?

Jere in SoCal

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