|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC815|
|Submitter :||Mr. Kenneth MacGregor||Date & Time:||09/13/2005 07:09:37|
|Organization :||Skinney's Food Solutions ,LLC|
|Category :||Food Industry|
| 1) What should "Gluten Free" mean on food labels: This should mean 100% gluten free. 100% Gluten free ingredients without possibility of cross-contamination, and produced in a 100% gluten free processing facility.
Why?: Those with gluten intollerance can become very ill from crosscontamination -even in small doses from processing areas which also produce wheat products or using raw materials which are grown with wheat or rotated with wheat crops.HACCP plans need to consider this as a CCP(critical control point). Guarantees from suppliers need to be documented and on file.
2) How do we identify gluten free foods : We all look for a prominent statement in the PDP (principal display panel)which clearly shows that the product is Gluten Free.This needs to be easily found and read in a bold type with colors which stand out.
Only a small percentage of foods on shelves are marked as gluten free. Gluten is used in many ways including as additives and in flavorings - thaerefore it is often disguised under many names and is therefore a potential; health problem.
Influence of "gluten free" product labeling: This directly influences my decisions on purchases of ALL foods.Celiacs have no choice but to buy 100% GLUTEN FREE - Period!!