2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC22
Submitter : Ms. Lynda McKeen Date & Time: 08/10/2005 03:08:49
Organization : Ms. Lynda McKeen
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
It's important in preparation of food that is to be gluten free, when prepared in the same area as preparation of food that contains gluten, there be a notice on the label stating so. As in what is now labeled 'processed in plant where peanuts are processed' for example. Although I know many people who can tolerate the smell of flour but cannot eat it, I also know a few that one sniff of flour and they become extremely sick. There is a definite difference in reaction to gluten, from one person to another, depending on their sensitivity level to a product that contains gluten. I feel it's something that should be noted on the packaging.
From the website:http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Gluten-free_diet?OpenDocument
there is a statement:
Food labelling caution
Packaged foods have ingredient labels stamped on the box, package or bottle, but products are not always labelled if they are 'gluten free'. Also, the ingredient label may not list 'gluten' as a component, but it can be present within other ingredients such as thickeners, which could be wheat based. Effective from December 2002, new Australian food labelling laws will ensure that any ingredient (for example starches, thickeners, maltodextrin etc) derived from gluten-containing grains will need to have the source indicated. Also, processing aids derived from gluten-containing grains used to assist in the manufacture of foods will have to be declared.

Gluten free products
There is an Australian Food Standard for processed foods labelled 'gluten free'. When foods are tested using the prescribed test, there must be 'no detectable gluten'. Currently (June 2001) this test is sensitive to 0.003% (3 parts per million).
This is just my opinion, and concern in packaging.
Thank you for allowing me to submit my comments.
Lynda McKeen, RN