|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1405|
|Submitter :||Mrs. Teresa Buss||Date & Time:||09/20/2005 06:09:37|
|Organization :||Mrs. Teresa Buss|
|Category :||Individual Consumer|
| 1: What should 'gluten-free' mean on a food labe? 'Gluten-free' should mean 'contains no wheat, barley, rye, or oats.' Why? Because these are the ingredients that can ultimately be life threatening to those with celiac disease.
2. How do we identify foods that do not contain gluten? Reading ingredient labels, checking with manufacturers, researching in Gluten Free listings (Celiac Sprue Assoc.)--all a time-consuming process, requiring me to shop at many different stores and co-ops.
3.What percentage of foods and which types purchased are marked 'gluten free'? Hardly ANY foods are marked 'gluten free.'--less than 1% in our experience.
4.Does 'gluten-free' printed on a product label influence your decision to purchase products having the same ingredients? 'Gluten free' on the label definitely influences our decision to purchase. It would make shoping MUCH more straight-forward. More importantly, it would give our daughter (who has Celiac, and Down syndrome) the ability to identify foods that are safe for her to eat. This is so important to the community of those with special needs.