|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC48|
|Submitter :||Mr. Bryan Gury||Date & Time:||08/15/2005 05:08:05|
|Organization :||Mr. Bryan Gury|
|Category :||Individual Consumer|
1) Adapt the Australian test methodology and standard for gluten-free.
When foods are tested using the prescribed test, there must be 'no detectable
gluten'. This test is sensitive to 0.003% (3 parts per million).
2) Currently, there are products marketed and identified on the packaging as
gluten-free. What's difficult, is knowing what other ingredients may contain
gluten (e.g. food-starches, thickeners, some soy sauces, maltodextrin, etc)
besides the obvious wheat, durum, barley, kamut, spelt, rye, triticale,
seminola, and oats.
3) What percentage of foods and which types purchased are marked ?gluten-free??
I've only recently been diagnosed with celiac disorder (I'm 45 years old).
My experience is only about 5% of the products in the grocery stores are
labelled "gluten-free". These products are usually "gluten-free" cereals or
"gluten-free" baked goods and "Kozy Shack" brand puddings.
4) Re: Does ?gluten-free? printed on a product label influence your decision
to purchase products having the same ingredients? To what extent?
Yes, if a manufacturer went to the trouble of labelling a product as
gluten-free and that label also meant that they performed some testing
to assure the product actually was reasonably gluten-free the I would
purchase that product over a like product without the label. I would
assume a product without a "gluten-free" label might be produced in a
facility where contamination from gluten was possible or likely.