|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC83|
|Submitter :||Mr. Herman Cranman||Date & Time:||08/19/2005 08:08:24|
|Organization :||Mr. Herman Cranman|
|Category :||Individual Consumer|
| "Gluten free" should mean the product contains no gluten derived from wheat. barley, rye, or oats This requirement should also apply to unidentified ingredients like "natural flavors", food colors, etc.
I identify gluten free food from its lable when clearly marked, otherwise I call the manufacturor. My time spent identifying GF foods is approximately 50% of the time I shop for food.
Approximately 1 - 2% of foods I buy are clearly marked "GF". The most common food that is marked GF are cereals & baked goods.
I can only tolerate "GF" food. A "GF" marking on the lable would always be my choice between two products.