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
  



  

  
Issue Areas/Comments 
  


  

  


  

  
GENERAL
  


  

  



  

  
GENERAL
  


  

  



  

  
 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.