|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC622|
|Submitter :||Mr. william gaskins||Date & Time:||09/12/2005 06:09:16|
|Organization :||Mr. william gaskins|
|Category :||Individual Consumer|
| 1) What should ?gluten-free? mean on a food label? Why?
absent of gluten, most important "hidden gluten"
2) How do you identify foods that do not contain gluten? Time spent identifying foods?
reading ingrediants, contacting manufatures
all food i eat
3) What percentage of foods and which types purchased are marked ?gluten-free??
80% for my consumption, quick meals (frozen and dry), Noodles (rice, corn), snacks
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients?
YES, Im now contacting manufactures asking about hidden gluten.
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.
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, the consumer makes an informed choice. with celiac I'd want absence of gluten