|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC155|
|Submitter :||Mr. Michael Woody||Date & Time:||08/24/2005 04:08:44|
|Organization :||Mr. Michael Woody|
|Category :||Individual Consumer|
| The term "gluten-free" should refer to products that are completely free of any gluten. It is also important that manufacturers note on labels the difference between a product that is gluten-free, and a product that contains trace amounts of gluten, due to the varying levels of sensitivity among celiacs.
If prepared foods were marked as noted above, it would save a great amount of time spent searching food labels for ingredients that typically contain gluten.
Marking products gluten-free could actually have a positive effect on the sale of many commercially available products, as I would automatically choose the product marked gluten-free, even if a competing product were gluten-free but not so marked.