Kellogg’s recipe change: Overview
- Kellogg’s has reformulated UK Rice Krispies and Coco Pops due to weather-related rice supply issues
- Whole rice has been replaced with rice flour, while Coco Pops now also contain cornflour
- Both cereals now contain wheat gluten, prompting new allergen warnings
- Climate pressures are increasingly driving reformulation across food and drink categories
- Cocoa and orange juice suppliers are also adapting recipes as extreme weather disrupts crop production
Kellogg’s Rice Krispies and Coco Pops in the UK are no longer made with whole grains of rice. Rice Krispies have been reformulated using rice flour and Coco Pops with rice flour and cornflour. The company cites “changing weather conditions” affecting rice availability and quality.
“We’ve always looked for ways to evolve our products over the years, whether that’s making them better for you or tastier,” says a spokesperson for Kellogg’s. “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.”
They add that the products will remain non-HFSS, with no artificial colours, flavours or sweeteners and the nutritional benefits are still present, such as fibre, Vitamin D and iron.
Kellogg’s has also had to change its package labelling as the new formats contain wheat gluten.
“Previously, Rice Krispies and Coco Pops were labelled ‘may contain gluten’ because they were made in a factory where other cereals containing gluten were also handled,” says the spokesperson. “This meant there was a small risk of cross-contact. Now, the recipe has changed and wheat gluten is used as an ingredient, which means the label must say the product ‘contains wheat gluten’. There are no recipe changes to our other well-loved Kellogg’s cereal.”
The packets now have a large blue ‘Allergen update’ circle on the front to alert those with coeliac disease or a wheat allergy.
Weather is reshaping food and drink
May brands have had to reformulate products after facing climate-related sourcing problems, such as Pladis reducing the cocoa content in the chocolate coating of McVitie’s Penguins and Club bars to the level where they can no longer be described as chocolate. They now have to be called ‘chocolate flavoured’. This was because of soaring cocoa prices caused by extreme weather and crop disease.
And when Kerry Group released a citrus-based ingredient solution to help brands reformulate orange juice in 2025, it said that “citrus – especially orange juice – is at the centre of one of the most acute climate-driven supply chain disruptions in the food and beverage industry. Once-reliable growing regions like Brazil and Florida are now battling a perfect storm of extreme weather, crop disease and pest infestations, leading to steep declines in output, rising costs and quality concerns.”
Europe is especially affected, it added.
“Europe currently imports over 55% of the world’s citrus and tropical juice, and orange juice makes up an outsized 76% of that volume. With Brazil supplying over 70% of the world’s orange juice – and simultaneously experiencing climate-related crop disruption – there’s no question that orange juice supply is entering a period of volatility and uncertainty.”
Global orange juice production is forecast to be down 13% for the 2026/27 season, according to RaboResearch. This is mainly due to adverse weather conditions and the spread of citrus greening disease (a fatal bacterial infection that attacks citrus trees) in Brazil.
