|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC52|
|Submitter :||Dr. Rebecca Herman||Date & Time:||08/15/2005 05:08:49|
|Organization :||Dr. Rebecca Herman|
|Category :||Individual Consumer|
| "Gluten-free" on a food label should mean contaning no wheat, oats, rye or barley or any by-products of these grains.
I identify foods that do not contain gluten by reading food labels. I spend 20 minutes per store-vist reading food labels.
I purchase approximately 20% of my foods which are labeled "gluten-free", including prepared foods, frozen meals, condiments, and sauces.
I am much more likely to purchase foods marked "gluten-free", even if they contain the same ingredients as comparable products.