|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC703|
|Submitter :||Ms. Pat Doty||Date & Time:||09/12/2005 06:09:19|
|Organization :||Ms. Pat Doty|
|Category :||Federal Government|
| 1) What should ?gluten-free? mean on a food label? It should mean that the product does not contain any gluten or any of it's by products. Why? Gluten in my diet can be life-threatening over time.
2) How do you identify foods that do not contain gluten? I read the ingredients and if I am still not sure I call their 800# listed on the label. Time spent identifying foods? At least 10 minutes per new product.
3) What percentage of foods and which types purchased are marked ?gluten-free?? Maybe 10% are marked. Usually cereals and crackers & then only by known producers.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? Absolutely. To what extent? Unless there is a large price difference, I would more than likely purchase the product marked gluten-free. If the unmarked product was considerably less expensive & I was concerned (for example I know that the producer's similar products are not gluten-free), then I would call their 800# (if provided) otherwise I would bite the bullet and pay more money. Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free. Unless there is a large price difference, I would more than likely purchase the product 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.)