|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1406|
|Submitter :||Mrs. Deanna Biles||Date & Time:||09/20/2005 06:09:52|
|Organization :||Mrs. Deanna Biles|
|Category :||Food Industry|
| 1) Gluten-free should mean less than 20 parts per million because that would match Canada's standards.
2) To identify gf foods, I first look for a gluten-free label. Then, I check the ingredient list. If an ingredient is suspect, such as "natural flavoring," I will either call the company or check a published gf food list. For an item that was a favorite before diagnosis of gluten sensitivity, I may spend 15 minutes checking it out.
3) Perhaps 20% of the food I purchase is marked "gluten-free." The typical food on which I find the label is a product that would obviously contain flour of some sort.
4) Yes, I would be more likely to consider buying a product that contains the same ingredients as a product labeled "gluten-free." However, because of contamination issues, I would tend to double check with the company or food lists.