Kellogg’s swaps rice for flour in Krispies and Coco Pops

Kellogg’s has replaced whole rice with rice flour in its Rice Krispies and Coco Pops cereals. The company announced the change on Tuesday, citing shifting weather conditions that affected the availability and quality of the grains used in production.

The new formulas utilize a blend of corn flour and rice flour. This shift aims to maintain consistent product quality despite supply chain fluctuations. Kellogg’s stated that the updated recipes were tested for taste, appearance, and texture before release.

A spokesperson for the company acknowledged that small changes to familiar products can feel noticeable. The team approached the reformulation with care and is currently monitoring consumer feedback. The cereals remain non-HFSS, meaning they are not high in fat, salt, or sugar. They also contain no artificial colors, flavors, or sweeteners.

Nutritional profiles for fiber, vitamin D, and iron remain unchanged. However, the inclusion of wheat gluten changes the allergen status. The products are no longer suitable for individuals with wheat allergies or coeliac disease. Packaging will now list wheat as a declared allergen in bold text, moving beyond the previous "may contain gluten" advisory.

The reformulation occurs during a period of declining sales for the brand. According to the top products survey 2026 from Grocer magazine, both the value and volume of Rice Krispies sales are down. The full report is scheduled for release next month.