|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1329|
|Submitter :||Mrs. Cleen Flagg||Date & Time:||09/20/2005 05:09:07|
|Organization :||Mrs. Cleen Flagg|
|Category :||Food Industry|
| 1) What should ?gluten-free? mean on a food label? Why? Gluten-free should me absolutely no gluten at all. If even a small amount is ingested by a celiac they could become very ill.
2) How do you identify foods that do not contain gluten? Time spent identifying foods? I read the ingrediants, however they are not always acurate. Peservatives will often times have gluten as a stablilizer and not be listed.
3) What percentage of foods and which types purchased are marked ?gluten-free??
Very few products are marked gluten free. a select few are produced on the commercial market (cereal, cookies, salad dressings, soy sauce, BBQ sauce)
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent? Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free. With out a doubt, I will buy the product that is clearly labled. I am a celiac, without this information I will not even touch it.