|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC539|
|Submitter :||Dr. Gertrude Gregory||Date & Time:||09/09/2005 06:09:36|
|Organization :||Dr. Gertrude Gregory|
|Category :||Individual Consumer|
| Gluten free means to me that there is no wheat, barley, rye or oats in the product, and I can eat it safely without having to pour through all the ingredients on the label, which is very time consuming. It also means to me that there is no hidden source of gluten, which I often hear about, such as dusting a candy line with flour to keep the candy from sticking, but which is never included in the ingredients.
Very few products are currently marked gluten free. Mainly I find this on cookies that I buy, and frozen waffles. Having this designation on products containing many ingredients would be a real asset, as it would greatly speed up shopping.
Having a two tiered designation with zero gluten and one with traces might be acceptable, but if this were being considered, I would like to see some other way of indicating if only oats are present, since they do not really contain gluten but only present a problem through contamination.