|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1267|
|Submitter :||Mrs. Ruth Hieber||Date & Time:||09/20/2005 05:09:03|
|Organization :||Mrs. Ruth Hieber|
|Category :||Individual Consumer|
| 1. 'Gluten-free' should mean gluten-free; no wheat, barley, rye or oats in products; products made in gluten free facility; not compromised; not subject to contamination; not run on lines after wheat, barley, rye or oats. Some celiacs such as myself are sensitive to the least bit of gluten.
2. I identify foods that do not contain gluten by reading the product labels. I spend a lot of time reading all the FINE PRINT with a magnifying glass.
3. 50% of the food that I purchase is marked 'gluten free'. The types purchased that are marked 'gluten free': bread, pasta, grains, flour, cereals, baking mixes, cookies, crackers, tapioca, nut butters, teas (especially herbal teas), baking soda/powder, chips, soup, mayonnaise, salad dressing, beans, condiments (mustard, catsup, salsa, pasta sauce, vinegar), boxed milk, dairy products (yogurt, creamed cheese, cottage cheese, ice cream).
4. 'Gluten-free' on label influences my decision to purchase products with same ingredients to the extent of 100%.
5. Two or more level definition would NOT be helpful. I don't want a level or % of gluten free. I want GF to be GF, or I'm ill - ill - ill. Level A only marked 'gluten-free'.