|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1337|
|Submitter :||Mrs. Kelly Spahn||Date & Time:||09/20/2005 05:09:17|
|Organization :||Mrs. Kelly Spahn|
|Category :||Individual Consumer|
| I believe that 'Gluten-Free' on a lable should mean no trace of any gluten. People that manufacture and lable a product gluten-free should uphold that. If there is any trace of gluten, the lable should state that.
I read every ingredient on each lable to verify that it is gluten-free. When a lable states gluten-free and contains malt or oats I know it's not really gluten free and will not purchase that item.
The percentage of foods that are marked gluten-free is probably 1-2%. The types of foods labeled are generally found in health food stores. Cereals, crackers, cookies, soups, snack items, breads, and frozen dinners.
If gluten-free is printed on a label I get excited because I am thrilled to see that there is another food available. However, I don't trust the label exclusively and still read the ingredients.
If manufacturers are still able to label items gluten-free that carry trace amounts of gluten I believe that the level amount of gluten on the label would be crucial for proper food labeling. Based on that information the consumer could make a judgement as to whether or not they should purchase the item.