2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC49
Submitter : Mrs. Rosalie Peipert Date & Time: 08/15/2005 05:08:21
Organization : CSA/USA
Category : Food Industry
Issue Areas/Comments
Gluten should be defined on labels as anything that originated from wheat, barley, oats and rye, even the modified food starches and everything else should be identified. I spend too much time searching for ingredients on lables. Maybe 10% of food is labeled with gluten. I depend on labels to keep me from suffering from the symptoms of celiac disease. It is important that we know it comes from a gluten free environment and that the food is not contaminated.