|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|
| 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.