|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC114|
|Submitter :||Mrs. Penny Schneider||Date & Time:||08/19/2005 09:08:24|
|Organization :||Mrs. Penny Schneider|
|Category :||Individual Consumer|
| Gluten-free on a food label obviously means no gluten derived from wheat, rye, and barley. It also would mean that no contamination of gluten would be in other products such as oats,cereal, etc. As gluten can be hidden in terms such as natural flavoring and modified food starch, it is imperative that gluten-free is completly free of hidden ingredients or contaminated ingredients.
As a new gluten-free consumer, I identify food that do not contain gluten by going to the Internet and asking companies as well as reading labels. The time spent identifying foods is unbelievable, very time consuming, and unending. Sadly, there are terms that I am probably unaware of that could be ingredients contaminated by gluten products.
Again I am a new consumer of gluten-free foods and I cannot find many labels stating gluten-free. At a regular store, it would be less that 1%. At a health store, the percent would be higher. This forces me to travel to a health store and pay higher prices.
Without question if gluten-free is printed on a product label I would without a doubt purchase that product. I would feel confident that I would be getting the product I am searching for. Another product with the same ingredients not listing gluten-free would never be purchased by me if I was comparing. I will not take the chance of obtaining gluten under any circumstances.