<<Disclaimer: Verify this information before applying it to your situation.>> I like the idea of an allergy bar added to food labels, but I don't think it's going to happen any time soon, unfortunately. Wasn't there something posted here a while back about having a central web site where such information could be added by manufacturers? I think that is a great idea that deserves a second look, because it could be started right away by informed manufacturers, and others could be added as they became educated. It wouldn't entail any changes to labels, so it could be done without cost to the manufacturer, and would be very easily updated. It would be nice if such a site were administrated by the FDA or another such authoritative body, but that's probably too much to hope for in the beginning. Such a site could be a clearinghouse for all kinds of food allergy/sensitivity information. It could be as detailed as necessary for the particular allergy being addressed, so that individuals and their doctors could make a judgment based on the available information, for instance (these are just quick examples off the top of my head, not meant to be thorough): PRODUCT XYZ (information current as of 01/01/99) Gluten _ definitely does NOT contain gluten _ definitely contains gluten x may contain gluten based on: _ vanilla from unknown source _ vinegar from unknown source _ manufacturing process (eg wheat dusted on conveyor belt) Peanuts _ definitely does NOT contain peanuts x definitely contains peanuts Dairy x definitely does NOT contain dairy _ definitely contains dairy _ contains casein only _ contains lactose only And so on, for all the major food allergens (eggs, soy, milk, chocolate, shellfish, etc). The usefulness of such a page would depend on the detail contained in the questionnaire given to the manufacturers, and then of course on the manufacturers' willingness to produce the information and keep it updated (which is the best reason for putting a date beside the product name, so someone looking will know when the information was posted). I think a site like this would be a good place to start, because we already know lots of manufacturers who would be happy to supply such information, and more could be added all the time. Each time someone called a manufacturer to find out what one of their products contains, the caller could mention that this site existed and ask the manufacturer to post the information to the site. Questionnaires could be sent to manufacturers by email or by regular mail. Large manufacturers with good PR departments would probably happily fill out such a questionnaire rather than field calls continually. The layout of the site could be very simple too; a page with products listed by manufacturer name then product name, and click on the product name to go to that item's information page. If someone wanted to act on this idea, it might be advisable to create a questionnaire and then post it to the list for suggestions on additions or refinements, possibly even post it to other food sensitivity lists to get their input, so that it could benefit the greatest number of food sensitive people. Here's to knowing what we're eating! Carma in Phoenix (US)