|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC307|
|Submitter :||Mr. Don Shulsinger||Date & Time:||09/09/2005 05:09:24|
|Organization :||Mr. Don Shulsinger|
|Category :||Individual Consumer|
| My Daughter has celiac disease and I would like to comment on docket 2005N-0279. Here are my comments:
1. Gluten free should mean that none of the ingredients in the food item have any gluten in them whatsoever, i.e., zero gluten
2. We try to identify gluten free foods by reading the ingredients list but frequently are not sure because the ingredients are not clearly identified. Things such as "natural flavors" are impossible to identify as gluten free or not. We frequently spend a large amount of time when shopping trying to figure this out.
3. I would estimate that less than 1% of foods available are clearly marked gluten free. In order to find gluten free foods we frequently have to shop at more expensive shops and we pay a premium for this. We also shop via the internet which causes extra shipping and handling fees to inflate the effective price we pay for the food.
4. A gluten free label on foods definitely influences our purchases, i.e., we prefer to purchase foods that clearly are labeled gluten free.
5. A two level (or multi-level) labelling system would be acceptable as described in question 5.