Kellogg's Replaces Whole Rice With Flour in Krispies and Coco Pops

Kellogg's has swapped whole rice for a mixture of corn and rice flour in its Rice Krispies and Coco Pops cereals. The company announced the change on November 4, 2026, stating that shifting weather conditions had altered the availability and quality of the grains used in its products.

The reformulation aims to keep the cereal texture and taste consistent despite supply chain fluctuations. Rice Krispies now use only rice flour, while Coco Pops combine rice flour with corn flour. A Kellogg's spokesperson said the new recipes were carefully assessed for appearance and texture. The company acknowledged that even minor changes to popular products can be noticeable to buyers.

The change alters the allergen profile for both items. They now contain wheat gluten as a primary ingredient, whereas previous versions only carried a label warning that they might contain gluten due to shared factory equipment. The new packs list wheat in bold as a declared allergen. This means the cereals are no longer suitable for people with a wheat allergy or coeliac disease who previously relied on the older formulations.

Kellogg's maintains that the cereals remain non-HFSS, meaning they are not high in fat, salt, or sugar. The products also continue to contain no artificial colours, flavours, or sweeteners. The nutritional levels of fibre, vitamin D, and iron have not changed. The company said it is monitoring consumer feedback as the new products reach shelves.

The recipe update arrives amid softening market performance for the brand. Data from the Grocer magazine top products survey 2026 indicates that both the value and volume of Rice Krispies sales have declined. The full survey is scheduled for release next month.