|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC346|
|Submitter :||Mrs. Debra Davidson||Date & Time:||09/09/2005 05:09:35|
|Organization :||Mrs. Debra Davidson|
|Category :||Individual Consumer|
| 1) On a food label gluten-free should mean the ABSENCE of ANY wheat, barley, rye or oats or their derivatives.
2)I identify gluten-free foods by reading labels, celiac websites, manufacturer websites. Time spent up to 3 hours/week.
3)Percentage of foods purchased marked gluten-free is 75%. Types of foods purchased marked gluten-free are specialty "flours", cereal, rice bars, pasta, doughnuts, frozen meals.
4)Gluten-free printed on a product label does not influence my purchase decision if both products have exact same ingredients listed. However, I check manufacturer websites for product information.
5)I would consider only ONE level definition of gluten-free helpful - THE ABSENCE OF ANY wheat, barley, rye, oats & their derivatives.