|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC178|
|Submitter :||Mr. Bernard Pelletier||Date & Time:||08/25/2005 11:08:38|
|Category :||Individual Consumer|
| Gluten free should mean no wheat, oats, barley, or rye. If there is a trace possibility that should be disclosed. Ingredients such as starch, coloring, filler should list their source (e.g. if starch is wheat based ...). If a manufacturer performed a trace test that would be appreciated as well.
To identify gluten in foods I read labels and consult reference books put out by the Celiac Sprue Association. It is a very timeconsuming process. Perhaps and hour a week spent reading labels.
Gluten free markers are appearing on foods with increasing prevalence but it is still rare - perhaps 5 % of foods are labelled Gluten Free.
Gluten free makes me want to purchase a product. It is such a RELIEF to know that there is no guess work. I'd purchase a gluten free product (so labelled) even if it was a little more expensive .