|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC68|
|Submitter :||Mr. Hubert Petrie||Date & Time:||08/16/2005 05:08:22|
|Organization :||Mr. Hubert Petrie|
|Category :||Individual Consumer|
| 1.What should "gluten-free" mean on a food label? The food producer meets certain standards that identifies food content, production and packaging methods. Why? Removes most doubts I can eat the food without negative health issues.
2. How do you identify foods that do not contain gluten? Read the labels. "Modified food starch" is one of the most difficult to identify. Many producers have "800" numbers and are helpful when I call. Time spent identifying foods? Approximately 25% of my food shopping time.
3. What percentage of foods and which types purchased are marked "gluten-free"?General food markets are less than 5%; health food stores would be near 10% or higher. Breads, pastas, prepared cereals, condiments, gravies and sauces.
4. Does "gluten free" printed on a product label influence your decision to purchase products having the same ingredients. YES, what choices are there even when I have to pay more for the same type product? Cannot take a chance if contents are not identified. Difficult on a fixed budget.