|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC259|
|Submitter :||Mr. Mark Schonebaum||Date & Time:||08/29/2005 12:08:25|
|Organization :||Mr. Mark Schonebaum|
|Category :||Individual Consumer|
| 1. What should "gluten-free" mean on a food label? The product must not contain wheat, barley, rye or oats or any other ingredients that are deemed harmful for anyone with Celiac Disease. It must also meet manufacturing standards that prevent cross contamination.
2. How do you identify foods that do not contain gluten? Some products are specifically labeled gluten free. There are lists of products that are GF. These lists can be purchased from a couple of sources. In addition, you can review labels to see what ingredients have been used. Reviewing labels is a time consuming process. This can add 15 to 20 minutes in the grocery store.
3. The percentage of foods that are marked 'gluten-free' is very small. My guess would be 1 - 2%. You may be able to purchase these products in large chain grocery store, such as Safeway, however, you will much more successful in going to a health food store. You can purchase breads, breakfast cereals, cookies, crackers, snack bars, some frozen foods, some baked products and baking mixes that are marked GF. The bread, baked products and baking mixes are very expensive.
4. Does 'gluten-free' printed on a product label influence my decison to purchase products having the same ingredients? Without a doubt. This makes the buying process quick and easy. I wouldn't even give it a second thought.