Kellogg's switches Rice Krispies and Coco Pops to rice-flour recipes

Kellogg's announced that its UK versions of Rice Krispies and Coco Pops will no longer be made from puffed rice grains. The cereals will now be produced using a blend of rice flour and corn flour, a change the company says is intended to preserve product quality amid fluctuating rice supplies.

A Kellogg's spokeswoman explained, "We have updated the Rice Krispies and Coco Pops recipes, which are now made using corn flour and rice flour. 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. We appreciate that even small changes to a much-loved product can feel noticeable, and that’s why we have approached this with a lot of care and consideration. The updated recipes have been carefully assessed for taste, appearance and texture, and we are continuing to listen closely to consumer feedback."

The reformulation follows severe droughts and floods linked to the El Niño phenomenon, which have disrupted rice production in major Asian growing regions. As a result of the new formulation, both cereals now contain wheat gluten, requiring a prominent allergen warning on packaging. Previously, the products carried a "may contain gluten" advisory due to shared manufacturing facilities.

Kellogg's confirmed that the cereals will retain their non-HFSS status—meaning they are not high in fat, salt, or sugar—and will continue to provide the same levels of fibre, vitamin D, and iron.