|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC885|
|Submitter :||Mrs. Becky Wentworth||Date & Time:||09/14/2005 05:09:48|
|Organization :||Quad City Celiac Support Group, Davenport, IA|
|Category :||Individual Consumer|
| Question #1: What should "gluten-free" mean on a food label? I think it should mean that the product is made without any ingredients that contain gluten. And also that the product was produced in a totally gluten-free enviroment.
Question #2: How do you identify foods that do not contain gluten? I indentify gluten-free foods by reading the ingredient lists, which can be time consuming and the ingredients lists can not always give clear information. Such as the term natural flavors, it is a vague term. Time spent identifying foods? I spent hours researching, reading labels, calling manufacturers, when I was first diagnosed with celiac disease. After 10 years I have a list of favorite products that I use and that are gluten-free.
Question #3: What percentage of foods and which types purchased are marked gluten-free? I would say 1% of food labels that I see are marked gluten-free. Usually gluten-free foods found in Health Food Stores and products that are made by dedicated gluten-free companies are marked gluten-free.
Question#4: Does "gluten-free" printed on a food label influence your decision to purchase products having the same ingredients. Yes, I like to give my money to the company that is providing foods that are safe for celiacs to eat and are willing to state that on their food label.