|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1484|
|Submitter :||Mrs. Carreen Blankenship||Date & Time:||09/20/2005 06:09:03|
|Category :||Food Association|
| 1) Gluten-Free should mean there is NO trace of gluten in the food, as well as no trace of wheat, gluten, etc. in the manufacturing of the food.
2) I identify foods that are gluten-free by first looking for the CSA trademark, then checking my CSA product listing, if I don't find the item listed, then I contact the company and request the information. We spend at least 30-45 minutes per grocery visit determining what is Gluten- free, that doesn't count all the many phone calls, websites, etc. that I check into from home.
3)Less than 15% of the foods we purchase actually say 'Gluten-free.' Those items are flours, cereals, pastas and some Mission products.
4) Yes, we ALWAYS purchase the items that do say Gluten-free whenever they are available. I feel safer knowing that the company has researched the FDA regulations and knows the perimeters for which products can be marked as Gluten-free.
5) As for varying degrees of whether or not a product is considered Gluten-free, I want it to be more black and white than that. It either has Gluten in it or it doesn't and it is either manufactured on equipment that processes wheat products or it isn't.
***If the FDA makes changes to the labeling of Gluten-free foods, it will benefit not only the Celiacs of today, but also the Celiacs of tomorrow.