|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC322|
|Submitter :||Mrs. Rhonda Montague||Date & Time:||09/09/2005 05:09:51|
|Organization :||Mrs. Rhonda Montague|
|Category :||Individual Consumer|
| 1) What should ?gluten-free? mean on a food label? Gluten Free should mean that the food, medicine and packaging contents are 100% free of all gluten containing ingredients.
Why? I must because of the health consequences to a gluten sensitive person.
2) How do you identify foods that do not contain gluten? Time spent identifying foods? I spend too much time looking at a package for identification, example, looking for a clear and specific Gluten Free label, or reading the ingredient list and trying to decipher (I'm not a chemist), or making phone calls to the product company (when number is available on package), and/or cross referencing with the CSA product list (Awesome detail and information, but too large and cumbersome to take shopping.)
3) What percentage of foods and which types purchased are marked ?gluten-free?? Specific to me, less than 5% of food products found in grocery markets are marked gluten free. The percentage is much higher in a natural store dedicated to allergy sensitive individuals, or recommended mail order companies that offer a wide variety of Gluten Free products.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? Absolutely! To what extent? Ease, confidence and safety of shopping and no second guessing oneself. Also makes it easier for friends and family members to shop. A specific Gluten Free label would be a tremendous asset when traveling or grocery shopping out of your geographic region because store brands differ widely.