|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1383|
|Submitter :||Mr. Bill Kent||Date & Time:||09/20/2005 06:09:45|
|Organization :||Mr. Bill Kent|
|Category :||Individual Consumer|
| Gluten Free on a label should mean just that, that there is no gluten, and that none of the ingredients listed contain any gluten. A rated scale of gluten ingredients may be useful, but I am not convinced that any medical professional will indicate to their patients that x amount of gluten is acceptable.
Currently we utilize data purchased from consumer groups that identify gluten free foods, however because manufacturers change suppliers and ingredients all the time we still do not eat anything, even if it is listed in the provided lists, until we call the manufacturers. This is a very time consuming process. Manufacturers such as Kraft who will specifically list any gluten containing ingredients make this process much easier. We would very much like everyone to have to list these ingredients.
We are finding more foods that advertise themselves as being gluten free, which we appreciate tremendously. However these products are only a very small percentage of the foods we buy. The Gluten Free marking definetly influences our decision to buy the product.
Our daughter has just recently been diagnosed with celiacs disease, however our son has had a life threatening peanut allergy all of his life. We used to think that managing the peanut allergy was tough, but we now feel it is easier due to the labeling laws associated with peanuts. We would very much like to see the same criteria for gluten so that we can shop for our daughter as easily, and as safely as we do for our son.