2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1369
Submitter : Mrs. Mary Ann Jacobs Date & Time: 09/20/2005 05:09:46
Organization : Celiac Sprue Association
Category : Food Industry
Issue Areas/Comments
GENERAL
GENERAL
1. What should "gluten-free" mean on a Food Label? Why? Gluten-free means no gluten ingredients in a product what-so-ever, including possibility of cross contamination. Why? Cross contamination means no longer gluten-free. Example: A product states it is gluten free, ingredients say "gluten-free" but then it says made on machines that may have contained wheat, etc. used in other products made on that machine. This no longer makes it a pure gluten'free product.

2. I identify foods that do not contaim gluten by a. reading ingredients listed on product; b. check against Celiac Sprue Assoc. information; c. call food companies. Time spent: 1-15 minutes per item, on average.

3. Percentage of foods marked "gluten-free" is 5% or less. Types of food marked "gluten-free" are some cereals and some bakery.

4. Yes, "gluten-free" printed on a product label does influence my decision to purchase products having the same ingredients. To what extent? It forces me to constantly check ingredient labels.