<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to all who responded to my message about Sulfur Dioxide preservative in dried fruit and Cellulose to prevent caking in cheeses. Here are the responses: Sulfur Dioxide: 1. Sulfur Dioxide is GF - however, many celiacs react to sulfites & will also react to this. some people are sensitive to sulphur dioxide because they are allergic to it. 2. Sulfur dioxide is made by burning sulfurin air - no gluten there. 3. The CSA/USA Handbook for Celiacs listed this: Sulfur dioxide, Sodium Bisulfate - used as a preservative and bleach; sulfiting agents prevent discoloration (some restaurant salads, dried fruits) and bacterial growth (wine). They destroy vitamin B-1 and can cause allergic reactions. Should be avoided by celiacs. 4. Sulfer dioxide is a chemical preservative & GF. It's harmless to most people, but for others, especially asthmatics, it can be deadly. Cellulose: 1. Cellulose is plant cell wall material. The question is - what plant did it come from. I was told Sargento (most varieties - not the ones with flavoring like the Mexican blend)is GF. 2. Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein. Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads. 3.cellulose is plant fibers probable from wood 4.Cellulose can be anything from rice to wood - including flour(wheat), etc.-so once again - you need to check on the type. Hope this helps! Pam