|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1323|
|Submitter :||Ms. Debbie Bowen||Date & Time:||09/20/2005 05:09:55|
|Organization :||Ms. Debbie Bowen|
|Category :||Individual Consumer|
| "Gluten Free" should mean totally free of any wheat, rye, barley, or oat content or gluten from those sources.
I ID foods that do not contain gluten by reading ingredient content very carefully, with particular note to possible "hidden gluten" in such things as "natural flavors" and "seasonings" These forms of possible hidden gluten are a serious problem. I spend a great deal of shopping time reading lables.
The percentage of foods I purchase that are marked "gluten free" is very small, and mostly comes from specialty stores. I appreciate the few manufacturers in the mainstream market that DO lable "gluten free".
The voluntary marking of "gluten Free" absolutly influences my purchase decisions, and mandatory marking would be a huge benefit for my ability to shop, and the safety of my gluten free dietary needs.
A multi-level or multi part G.F. labeling, such as "less that X# PPM, or "only trace amounts" may be a benefit for few, but will not benefit me at all because like most celiacs, I must maintain a Zero Gluten diet. The only benefit might be that it would in fact confirm that I could NOT consume that product.