|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1296|
|Submitter :||Ms. Jocelyn Pace||Date & Time:||09/20/2005 05:09:30|
|Organization :||Ms. Jocelyn Pace|
|Category :||Individual Consumer|
| I feel that it is a disservice to allow manufacturers to get away with hiding *any* gluten (from wheat, rye, barley, or oat) in foods. If there are more than 20parts per million (ppm), the food should be labelled as containing gluten. Oats are a risk simply from cross-contamination. If pure oats could be obtained, no gluten labelling would be required, but pure oats do not exist in the US.
Allowing manufacturers to hide the source of natural flavors and oils is detrimental to their own business. I do not BUY foods with those ingredients listed. If I could know the source of those ingredients, I would quite likely buy more goods. Americans have a right to know the contents of their foodstuffs.
I spend approximately two hours a week grocery shopping for a household of two. At least one of those hours is solely devoted to label reading. Additionally, I call or write manufacturers to inquire about the sources of certain ingredients. Proper labelling would make this venture easier and safer for me.
If the labelling doesn't help those of us with celiac disease and food allergies, who does it help? When it stops short of divulging all information, it doesn't do a bit of good. I'm tired of companies being able to use a blanket statement out of laziness, ignorance, or fears of lawsuits. Proper manufacturing methods and open source information will only serve to benefit both the consumer and the manufacturer.