|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC268|
|Submitter :||Mr. Allan Mac Intrye||Date & Time:||08/29/2005 12:08:41|
|Organization :||Mr. Allan Mac Intrye|
|Category :||Individual Consumer|
| Response to the questions.
1. Food labeled Gluten Free should mean free of all gluten. When I buy food I want and NEED my food to be completly gluten free. Gluten free should not mean trace amounts of gluten, or contamination from the product line and should not mean processed in a facility that produces other gluten products.
2. I identify foods that do not contain gluten by gluten free product labeling, by referring to the CSA gluten free product list and Wegman's Markets gluten free product list. We do not identify food by reading food ingredient labels.
3. About 25% of the food I purchase is labeled gluten free. Of this 25% some foods have small print disclaimers identifing then as being produced in factories containing gluten products. The types of foods that are labeled gluten free are, for example, cereals, pastas, ice creams, cookies, bread mixes, brownie mixes, cake mixes, flours, cheese, chips.
4. Gluten free on a label influences me to only buy that product. I will not purchase a similiar product even if it lists the same ingredients. Having the same ingredients does not tell me that this product is completely gluten free. If there is no gluten, why can't the manufacture simply state that this product is gluten free.
5. Gluten free should mean free of gluten. I do not understand how trace or small amounts of gluten in a food product even if so identified would help me maintain a gluten free diet.