2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1358
Submitter : Ms. athena schaefer Date & Time: 09/20/2005 05:09:42
Organization : Ms. athena schaefer
Category : Individual Consumer
Issue Areas/Comments
1) What should ?gluten-free? mean on a food label?
MY ANSWER IS: gluten-free should be just that ... gluten free.
MY ANSWER IS: i believe that gluten free should mean free of gluten, period. (and if it is marked 'glute-free' and it isn't... then it isn't gluten free is it? )
2) How do you identify foods that do not contain gluten? MY ANSWER IS: read the labels.
Time spent identifying foods?
MY ANSWER IS: way too much.
3) What percentage of foods and which types purchased are marked ?gluten-free??
MY ANSWER IS: ten percent
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients?
To what extent?
MY ANSWER IS: it is imperative that i have totally gluten free products, so everything i buy, must be gluten free.
i would probably buy a lot more things if they were marked gluten free.
Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free.


5) Would you consider a two or more level definition of gluten-free helpful?

Example: If Level A meant the absence of any wheat, barley, rye, oats and any of their derivatives and level B meant the presence of trace amounts, less than 'X' parts per million, of wheat, barley, rye, oats and any of their derivatives and level C meant the presence of small amounts, less than 'Y' parts per million, wheat, barley, rye, oats and any of their derivatives. (Using 'X' and 'Y' to identify quantities to be determined by the FDA.)

i would buy products clearly marked gluten-free as i spend way too much time label reading, and i am too sick to spend that much time in a store.