Kellogg's reformulates Rice Krispies and Coco Pops, adding wheat gluten

Kellogg's said it has altered the recipes for Rice Krispies and Coco Pops because weather-related disruptions have affected the quality and supply of rice and other grains. The updated Rice Krispies now use rice flour, while Coco Pops contain a mix of rice flour and corn flour. Both cereals also include wheat gluten, so wheat must be listed as an allergen on the packaging.

"This recent change helps us maintain consistent quality at a time when changing weather conditions are affecting the quality and availability of some of the rice and grains used in our cereals," a Kellogg's spokesperson told The Grover.

"We appreciate that even small changes to a much-loved product can feel noticeable, which is why we have approached this with a lot of care and consideration."

The company added that the new formulations were evaluated for taste, appearance and texture and that it continues to monitor consumer feedback. The cereals remain classified as non-HFSS and contain no artificial colours, flavours or sweeteners, while still being fortified with fibre, vitamin D and iron. Kellogg's confirmed that no other cereal lines have been reformulated.

Allergy charity founders Nadim and Tanya Ednan-Laperouse expressed concern that the changes remove a safe breakfast option for people with wheat allergy or coeliac disease, noting the broader challenges families with food allergies face when shopping.