|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC951|
|Submitter :||Mrs. Karen Cranford||Date & Time:||09/14/2005 06:09:57|
|Organization :||Mrs. Karen Cranford|
|Category :||Individual Consumer|
| 1. Gluten Free should mean that there is no form of gluten from wheat, rye barley and oats in anyway included in the manufacturing of this product including its packaging...
2. To identify foods that do not contain gluten I have to read every ingredient on the label of the food. Many times there are ingredients I've never heard of that may or may not be a derivative of wheat, rye or barley and I just have to put it back because I don't have an encyclopedia of ingredient terms with me. Time spent identifying? 1 to 2 minutes per product...unless it says gluten free.
3. 25% of what I buy is marked Gluten Free...the remainder are products that I have read the label and deemed to be gluten free because they have only a few, natural ingredients in, or they are products on my list of GF products that have been graciously provided by the companies who manufacture them.
4. Gluten Free on the label does influence me to buy that one as opposed to another one with the same ingredients because I don't have to worry for a second about its makeup, as opposed to always having a constant question mark about the other product because it doesn't say it is gluten free.