Kellogg's Cereal Switches Ingredients Due to Weather

Kellogg's has updated the recipes for its popular cereals, Rice Krispies and Coco Pops, shifting away from using rice as a primary ingredient. This reformulation is a direct response to the declining quality and increasing cost of rice, which the company attributes to adverse weather patterns impacting availability. The revised cereals now utilize a combination of rice flour and corn flour.

A crucial alteration for consumers is the inclusion of wheat gluten in the new formulations. Consequently, Rice Krispies and Coco Pops are no longer suitable for individuals with wheat allergies or coeliac disease, as indicated by prominent allergen labeling on the packaging. Previously, these cereals carried a "may contain gluten" warning due to shared manufacturing facilities.

Kellogg's asserts that despite these changes, both cereals continue to meet non-HFSS (high fat, salt, or sugar) criteria and retain their original levels of fiber, Vitamin D, and iron, with no artificial colors, flavors, or sweeteners. The company emphasizes that the taste, appearance, and texture have been carefully assessed and that consumer feedback is being monitored.