|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC175|
|Submitter :||Mrs. Judith Bond||Date & Time:||08/24/2005 05:08:39|
|Organization :||Mrs. Judith Bond|
|Category :||Individual Consumer|
| As a celiac I am very appreciative of the efforts of the FDA
"Gluten-Free" on a food label should mean completely free of the proteins in wheat, barley, rye and oats. If an item is labeled gluten free, I am far more likely to purchase it.
The recent labeling of items containing wheat has been helpful but doesn't go far enough.
I am also in favor of the two or more level definition - e.g., gluten free, trace gluten only, or small amounts of gluten.
I am in favor of this information being required on food items used by the restaurant industry as well as on consumer items.