|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC728|
|Submitter :||Mr. Matt Orem||Date & Time:||09/12/2005 06:09:03|
|Organization :||Mr. Matt Orem|
|Category :||Individual Consumer|
| 1) What should gluten-free mean on a food label? Why? Gluten Free should mean that it is 100% free of gluten and that it was manufactured in a gluten free facility. Why? Because the food as well as the process must be gluten free - free from the manufacturing cross contamination issues coupled with the desire to make the product gluten free.
2) How do you identify foods that do not contain gluten? Time spent identifying foods? Research and more research. Lots of Label Reading. My diet has taken me years to get it 'close' to being gluten free and even through research, publications, and labeling, there still is the suceptibility of getting gluten without knowing its presence.
3) What percentage of foods and which types purchased are marked ?gluten-free?? Less than 5%.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? YES!!! To what extent? 100% of the time. I would gladly purchase the gluten free product and do so instantaneously.
5) Would you consider a two or more level definition of gluten-free helpful?
Don't really care one way or the other. I think more categories creates more confusion - does it have trace elements of peanuts, or gluten, or dairy, or whatever?