Kellogg’s has removed rice from its popular Rice Krispies and Coco Pops cereals, replacing the ingredient with flour due to changing weather conditions.
Recipe Updates and Climate Impact
Rice Krispies has been reformulated to use rice flour instead of whole rice, while Coco Pops now feature a blend of rice flour and corn flour to maintain consistent quality. Kellogg’s stated that this adjustment demonstrates how the climate crisis has impacted the availability and quality of specific rice and grains utilized in its top breakfast cereals.
A spokesperson for Kellogg’s explained that the company updated the recipes for both products after careful assessment. The representative noted that the company understands even minor adjustments to beloved items feel noticeable, which is why the transition was handled with significant care and consideration. The updated formulations were thoroughly evaluated for their taste, appearance, and texture, and the company continues to monitor consumer feedback closely.
Nutritional Profile and Allergen Changes
According to Kellogg’s, both cereals continue to qualify as non-HFSS, meaning they are not high in fat, salt, or sugar. They also remain free of artificial colors, flavors, and sweeteners, while preserving their original levels of fiber, iron, and Vitamin D.
However, the new recipes introduce wheat gluten, rendering the cereals unsafe for individuals with coeliac disease or wheat allergies. Previously, the packaging warned that the products “may contain gluten” solely because they were processed in a facility that handled other gluten-containing cereals.
With wheat gluten now officially added as an ingredient, wheat must be listed as an allergen and emphasized in bold within the ingredients list. Both cereal brands now feature prominent warning labels on their packaging to inform consumers of the modification.
The product reformulation arrives as sales for Rice Krispies experience a downward trend, with declines noted in both overall value and volume according to an upcoming product survey by the Grocer magazine.
