|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1154|
|Submitter :||Mrs. Kathy Sigler||Date & Time:||09/20/2005 04:09:33|
|Organization :||Mrs. Kathy Sigler|
|Category :||Individual Consumer|
| Comments to Gluten Free Labeling:
1.Gluten Free should mean: (A)Absolutely NO Wheat, Barley, Oats, Triticale, Rye ingredients, and cannot contain anything that has used these ingredients to process the food (i.e. vinegar, alcohol) (B)Item must have been produced/manufactured on dedicated gluten free equipment to eliminate the chance of cross contamination from gluten containing foods. (C)Any foods that use imported ingredients must be researched so they are not contaminated from some gluten source. Other countries have different standards regarding how they label gluten free foods (i.e. the European codex allows a trace amount of gluten).
2. It is difficult to identify gluten free foods in the grocery store. Many labels are questionable. Ingredients such as modified food starch, citric acid, starch, vinegar, flavorings, seasonings, brown rice syrup, colorings, dextrin, HVP, and HPP all could contain gluten. The source of these items need to be identifed on the labels, not by calling the company.
3. Gluten free does influence my decision to purchase. I feel 'safe' buying these items. It's the ingredients plus how the food was manufactured (gluten free product lines) that should reflect if the product is labeled gluten free.
4. No, I don't agree with diffent levels of gluten free. This will only confuse the topic even more. Most people who have a gluten intolerance/celiac disease have to eliminate gluten completely. Not even a trace amount is allowed. Having different levels would NOT be helpful.
All foods sold in the USA need to be more clearly labeled. All ingredients must be fully disclosed to be able to identify any possible gluten source.