2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC179
Submitter : Miss. Samantha Pell Date & Time: 08/25/2005 11:08:56
Organization : Miss. Samantha Pell
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
1) What should ?gluten-free? mean on a food label? Why? It should mean that the product is free of all gluten and there is no possibility of it being contaminated when prepared and/or packaged.
2) How do you identify foods that do not contain gluten? Time spent identifying foods? The easiest and fastest way is when it is listed as gluten- free, but mostly reading labels or referring to my gluten free product listing from CSA Celiacs, which is time consuming and a hassle to bring every time I shop. It also does not list all products.
3) What percentage of foods and which types purchased are marked ?gluten-free?? All of my prepared foods are listed as gluten free (breads, crackers, desserts, etc.), with the exception of yogurt, cheese, drinks, non-dairy creamers, meats, etc. The gluten free food that's actually listed as such is only available at certain stores.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent? Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free. Absolutely. I would buy the gluten free one in about one second. The ensures that the product is free of any gluten and puts me at ease.

NEW QUESTION

5) Would you consider a two or more level definition of gluten-free helpful?
Maybe. I still would stick to the Level A to ensure that I was not contaminated.

Example: If Level A meant the absence of any wheat, barley, rye, oats and any of their derivatives and level B meant the presence of trace amounts, less than "X" parts per million, of wheat, barley, rye, oats and any of their derivatives and level C meant the presence of small amounts, less than "Y" parts per million, wheat, barley, rye, oats and any of their derivatives. (Using "X" and "Y" to identify quantities to be determined by the FDA.)