2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC326
Submitter : Mrs. Charlotte Nettleton Date & Time: 09/09/2005 05:09:06
Organization : Mrs. Charlotte Nettleton
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
) What should ?gluten-free? mean on a food label? Why?
It should mean that product does not contain wheat, barley, rye, or oats and there is not chance for contamination.
2) How do you identify foods that do not contain gluten? Time spent identifying foods?Reading the labels CAREFULLY. Everytime I go shopping. Takes lots of time.
3) What percentage of foods and which types purchased are marked ?gluten-free??
75% of what I purchase is Gluten Free. Bread products and any specialty things I buy from health food 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.
Yes I would always choose the gluten free product if is specified that is was Gluten Free.
NEW QUESTION

5) Would you consider a two or more level definition of gluten-free helpful?

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.)
Yes I would fine this very helpful and most likely I would only buy the products from Level A (using the sample above) If it is gluten free it has NO gluten in it-not even a small amount.