|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC77|
|Submitter :||Mrs. Lucy Paradiso||Date & Time:||08/19/2005 08:08:16|
|Organization :||Mrs. Lucy Paradiso|
|Category :||Individual Consumer|
| 1. Food labeling for "gluten-free" should mean that the product is safe for consumption by persons with Celiac Sprue, without fear of contamination from onsite use of wheat, oats, barley or rye and containing less ppm than acceptable for the medical diet. This is necessary since a product so labeled will be easier for identification by this consumer group and will also be safe for those with both Celiac, those with allergies and those requiring Gluten free diet for other reasons (i.e. autism).
2. I currently identify foods not containing gluten by reading labels and continuously contacting and re-contacting manufacturers. I would estimate that I spend on an average of one hour a week doing so.
3. Approximately 25% of foods that I purchase currently are labeled as "gluten-free". These are mostly the foods purchased in healthfood or specialty stores and are mostly grain containing products such as cereals, breads, cookies, baking mixes and flours. Recently I notice many grocery store brands labeling and that is primarily snack foods.
4. "Gluten-free" printed on a product label influences my decision to purchase products over other products with the same ingredients because it provides an added security over my own, and my families health. It saves me time and energy in not having to contact the manufacturer. Also, I have respect and would prefer to support companies that are dedicating themselves to providing the necessary information for my daily survival. If given the opportunity to choose, I would say 100% of the time, I would choose the item labeled as "gluten-free" even if it were more expensive.