By Sohaib Shams
Kellogg's has reformulated Rice Krispies and Coco Pops, removing rice from the ingredients due to quality and cost issues driven by changing weather conditions, the company confirmed.
Recipe Changes Introduce Wheat Gluten
Rice Krispies now use rice flour instead of whole rice, while Coco Pops contain a mixture of corn flour and rice flour. The new recipes mean both cereals now contain wheat gluten as an ingredient, whereas previously they only carried a "may contain gluten" warning due to factory cross-contamination. The change makes the products unsuitable for people with wheat allergy or coeliac disease.
Company Cites Supply Chain Pressures
A Kellogg's spokesperson said the update helps maintain consistent quality at a time when changing weather conditions are affecting the quality and availability of rice and grains. The company stated the cereals remain non-HFSS — not high in fat, salt or sugar — with no artificial colours, flavours or sweeteners, and maintain the same levels of fibre, vitamin D and iron.
Allergen Labelling Updated
Both cereals now carry prominent packaging labels alerting consumers to the allergen change. Wheat must be declared as an allergen on pack and highlighted in bold in the ingredients list.
Sales Decline Noted
Trade magazine The Grocer reported that Rice Krispies sales are in decline in both value and volume, according to its upcoming Top Products Survey 2026.
US Artificial Dye Phase-Out
The reformulation follows Kellogg's US announcement in February that it would stop using artificial dyes in its breakfast cereals by the end of 2027, affecting brands such as Froot Loops, Apple Jacks and Frosted Flakes.
