|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC773|
|Submitter :||Ms. Phyllis Accetta||Date & Time:||09/13/2005 06:09:12|
|Organization :||Ms. Phyllis Accetta|
|Category :||Federal Government|
1) What should ?gluten-free? mean on a food label? Why?
"Gluten-free" on a food label should mean that it is free of all gluten which is not allowed on a gluten'free diet such as wheat, rye, barley, oats, et al. This means not only the grain itself but also all byproducts such as vinegar, maltodextrin, etc. To assure the celiac consumer that the product is 200 percent safe for consumption.
2) How do you identify foods that do not contain gluten? Time spent identifying foods?
I identify foods that do not contain gluten by carefully reading the ingredients listed. At least ten minutes per shopping trip.
3) What percentage of foods and which types purchased are marked ?gluten-free??
Perhaps one in thousands. "gluten-free". Foods in health food stores, some health care products such as vitamin supplements, other than that I have found none.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? 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.
I would purchase the can not marked "gluten-free". However, on other products such as salad dressings, cereals, ketchups, mustards, candies, and other products which contain ingredients such as maltodextrin, food starch, vinegar (products that can contain gluten) I do not purchase the products unless the grain is specified.
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
Absolutely, without doubt.