|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1187|
|Submitter :||Mrs. Elizabeth Most||Date & Time:||09/20/2005 05:09:24|
|Organization :||Mrs. Elizabeth Most|
|Category :||Individual Consumer|
| 1. Gluten-free on a food label should mean that a food is free of gluten, not just wheat. "Wheat-free" on a label to me means that a food may still contain gluten, and that it is not safe for me to consume. ONLY when I see the words "gluten-free" do I know that I may safely consume the food item.
2. Currently I identify foods that do not contain gluten by reading the ingredient labels. It is very time-consuming, taking a few minutes per each label, and I often have to research individual ingredients.
3. Only a very small percentage of foods are marked gluten-free, maybe 1-2%. Usually they are cereals.
4. "Gluten-free" GREATLY influences my decision to purchase products. If I see the words gluten-free I know I can safely consume the product. I am also more likely to purchase it simply because it is labeled "gluten-free".
Finally, I would prefer a one-level definition of gluten-free, perhaps following the European model.