|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1192|
|Submitter :||Ms. Judith Womack||Date & Time:||09/20/2005 05:09:00|
|Organization :||Ms. Judith Womack|
|Category :||Individual Consumer|
| I would like to answer questions on docket # 2005N-0279.
1.What should Gluten Free mean on a food label and why? It should mean the absence of wheat, rye, oats, or barley.
2. How do you identify foods that are gluten free and the time spent? I read every label I pick up in the grocery store. It adds at least 30 minutes on to each trip to the grocery.
3. What % of foods and which types purchased are marked gluten-free? Less than 1% in regular stores and they are usually cookies.
4. Does GF labeling influence your decision to purchase products having the same ingredients? Absolutely.
5. Would you consider a two or more level definition helpful? No, because celiacs can't have any of those ingredients.