|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC147|
|Submitter :||Mrs. Jeanine Hopkins||Date & Time:||08/24/2005 04:08:45|
|Organization :||Mrs. Jeanine Hopkins|
|Category :||Individual Consumer|
| Docket: 2005N - 0279 Food Labeling; Gluten-Free Labeling of Foods;
1) What should "gluten-free" mean on a food label? Why?
It should me that the product does not contain gluten which is found in wheat, rye, barley or oats. This would be extremely helpful and would eliminate the "guessing" if product is safe without having to contact the product companies directly.
2) How do you identify foods that do not contain gluten? Time spent identifying foods? In order to identify foods that do not contain gluten, you need to carefully read labels, which are often times vague, which then, you need to write to individual companies to see if they can confirm if their product is gluten free. I also network with other people with celiac to help determine products that might also be gluten free.
3) What percentage of foods and which types purchased are marked "gluten-free"? Very few foods are marked "gluten-free", I would say less than 2%. There are health food stores in my area that carry specialty foods that are marked "gluten-free"
4) Does "gluten-free" printed on a product label influence your decision to purchase products having the same ingredients? To what extent?
Yes, I would definately purchase products indicating that they were "gluten-free" as well as our family and friends. By indicating that the product is gluten free, you are more assured that the hidden ingredients are in fact gluten-free.