Reuters is reporting that at a meeting this week in Geneva of the Codex Alimentarius Commission, officials set new benchmarks for producing gluten-free foods. The new benchmark dictates that food labeled gluten-free may not contain wheat, rye, barley or oats, and its gluten level may not exceed 20 parts per million (ppm). Until now, the Codex limit was 200 ppm. The upper limit for gluten is already lower in some countries (in Canada, for example, the limit is less than 20 ppm), but in Europe and elsewhere, manufacturers have been adhering to the higher Codex limit.

The Codex Alimentarius Commission was created in 1963 by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), to develop food standards and guidelines that would serve as global references for consumers, food producers, food processors, national food control agencies and international food traders. As of 2006, 174 countries were represented on the Commission. Member countries will be expected to work the new gluten limits into their national legislation (unless they already set lower limits, as some do). The limit will also be enforced in food exports under World Trade Organization rules.

For more information on gluten-free limits and food labeling, read The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA).

Thanks to About.com’s new Guide to Herb Gardens, I learned that today is National Creative Ice Cream Flavor Day. Far be it from me to let a holiday devoted to ice cream pass unmarked! Below, my nominations.

Most Creative Gluten-Free Flavor: Cookie Dough! Did you think you’d ever have cookie dough ice cream again? Turtle Mountain Gluten-Free Cookie Dough Frozen Dessert is technically not ice cream, because it’s dairy-free, but according to the manufacturer it’s “packed with scrumptious cookie dough chunks and crispy chocolate flakes.”

Most Allergen-Friendly Ice Cream Parlor Chain: Did you know that Baskin Robbins, with more than 5,800 ice cream parlors in 34 countries, lists allergens for every flavor on its display cases? You never have to wonder what’s hidden in the ice cream, sherbet or ices.

Gelato Parlor I’d Most Like To Visit: In the heart of London’s Covent Garden is Scoop, which offers pure Italian gelato made of natural ingredients. Not only does Scoop offer gluten-free flavors, but they even have gluten-free ice cream cones! (And if you’re in central London, they deliver.)

Do you have a favorite gluten-free ice cream flavor or ice cream parlor, or a favorite recipe? Share your suggestions with us in the celiac disease forum.