|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1440|
|Submitter :||Mrs. Vickie Miller||Date & Time:||09/20/2005 06:09:09|
|Organization :||Mrs. Vickie Miller|
|Category :||Individual Consumer|
| 1) What should ?gluten-free? mean on a food label? Why?
absence of any wheat, barley, rye, oats and any of their derivatives
2) How do you identify foods that do not contain gluten? Time spent identifying foods?
Read ingredient labels and if questionable I must call manufacturer or not purchase the item and this adds at least an hour to all grocery shopping outings
An simple label of "gluten-free" would all reduce mistaken purchases as well has save valuable time
3) What percentage of foods and which types purchased are marked ?gluten-free??
I have found that less than 1% of the nonspeciality items I purchase is currently labeled gluten-free which leaves me worrying about what I'm eating
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent? Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free.
The label "gluten-free" drastically determines my purchase. Knowing that my purchase is labeled as such saves time and worry that the manufacturer is not hiding a gluten ingredient in the wording of the label
5) Would you consider a two or more level definition of gluten-free helpful?
This would concern me because levels may give too much variation in the interpretation of the levels to the manufacturer. I would question how this will be regulated. Celiacs are not to have any gluten period. For myself, I react to very small traces of gluten. If levels are implemented then I believe a strict system to regulate and enforce definitions of the levels.