Kellogg’s changes recipe of Rice Krispies and Coco Pops and now some people won't be able to eat them

Breakfast tables across the country could soon look quite different as Kellogg’s has changed the recipes of two of its best-known breakfast cereals, and the changes mean some people won’t be able to eat them at all.

Rice Krispies and Coco Pops are two of the brand’s most popular cereals, particularly among children, but there could be disappointment for fans as Kellogs has changed the recipe of each of them.

The firm has announced they are removing whole rice grains from Rice Krispies and Coco Pops following problems with ingredient quality and availability caused by changing weather conditions.

Rice Krispies will now be made using rice flour instead of rice, while Coco Pops has been reformulated to contain a combination of rice flour and corn flour.

However, it’s not just about what the change will mean for the taste and texture of the cereals. The recipe changes also mean both cereals now contain wheat gluten - and that means people with a wheat allergy or coeliac disease won’t be able to eat them.

A Kellogg’s spokeswoman confirmed the changes, explaining that the company had been forced to adapt its ingredients in response to changing conditions affecting the supply of rice and other grains.

She said: “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.”

Kellogg’s has stressed that the reformulated cereals have retained several of their existing nutritional characteristics. Both products remain classified as 'non-HFSS', meaning they are not high in fat, salt or sugar. They also continue to contain no artificial colours, flavours or sweeteners, while maintaining the same levels of fibre, Vitamin D and iron.

However, the introduction of wheat gluten represents an important change for shoppers with certain dietary requirements.

Previously, Rice Krispies and Coco Pops carried a 'may contain gluten' warning because they were manufactured in facilities where other gluten-containing cereals were also handled. Now that wheat gluten is deliberately included in the recipes, it must be listed as an ingredient and clearly highlighted in bold on the packaging as an allergen.

Both cereals have also been given prominent notices on their packaging to alert shoppers to the reformulation and the change in allergen information.

The recipe changes come amid reports of falling sales for Rice Krispies. According to trade publication The Grocer, its upcoming Top Products Survey 2026 is expected to show that both the value and volume of Rice Krispies sales have declined.