Abstract: Thermosensitive linerless labels (either thermal labels or thermal transfer labels) which can be used with food products contain a pressure sensitive adhesive covering one face of a substrate having a thermosensitive layer on the opposite face, and a release coat covering the thermosensitive layer. The release coating is preferably applied directly to the thermosensitive layer, and preferably is prepared by application and then drying of a formulation containing between about 5-25 parts chromium pentahydroxy (tetradecanoato) di-, and about 75-95% water or alcohol. Alternatively, the release coating may be a UV curable silicone with about 1-3% by weight photoinitiator. After the coatings are applied, the stock is dried in a manner that will not adversely affect the thermosensitive layer, e.g. by ultraviolet rays, or air drying at a temperature of less than 150.degree. F. A web comprising the substrate may be slit into individual rolls, and perfing or die cutting is practiced to form individual labels.