|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1141|
|Submitter :||Mr. John Mearns||Date & Time:||09/20/2005 04:09:43|
|Organization :||Mr. John Mearns|
|Category :||Individual Consumer|
| As someone with celiac disease the labeling of gluten free foods is terribly important to me. A common fear is that zero tolerance of gluten free labeling will make many companies drop the label all together for fear of litigation. I think that is a sound fear. I am alright with trace levels of gluten and would hate to see the gluten free labels disappear from foods that are otherwise hard to tell if they are gluten containing because of this. 20 PPM for products that contain naturally gluten-free ingredients, and 200 PPM for products that have been rendered gluten-free such as those that may contain Codex Alimentarius quality wheat starch seems like a good guideline to me.