|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC810|
|Submitter :||Mrs. Anne Houacine||Date & Time:||09/13/2005 07:09:45|
|Organization :||Mrs. Anne Houacine|
|Category :||Food Industry|
| FDA docket# 2005N-0279- Food Labeling; Gluten-Free Labeling of foods; Public Meeting
I think food should be labeled if it is gluten free or not. As a celiac I cannot ingest gluten from wheat, rye, barley and oats (contamination issues.) To have food labeled would save me a tremendous abount of time. A trip to the grocery store doesn't begin with a shopping list but a list of all the acceptable ingrediants that a celiac can eat. Then there is the time spent in the store reading every label and wondering what kind of "natural flavorings" are added to some of the meat out there. If there is a product that I want to buy but is not clearly labeled, it stays on the shelf until I can verify from the manufacturer if it is okay to eat. If it is, there is another trip to the store to get it. I do also shop at some local "health food" stores for most of my gluten free baking supplies. Although these stores are much more expensive, about 30% of their products are labeled gluten free. If I were to come across two similar items one labeled gluten free and the other not I would purchase the gluten free labeled one. I would prefer to only have "level A" foods labeled as gluten free.