<<Disclaimer: Verify this information before applying it to your situation.>> Don Wiss recently identified the labeling problem with lime as coming from its lack of a "standard of identity". This meaning that anything can be hidden in it. This is different than the ambiguities with "HVP" or "natural seasonings" where at least gluten is included in the meaning of the term. What other ingredients that we should worry about lack such an "identity"? Kemp Randolph [log in to unmask]