Kellogg’s is reformulating Rice Krispies and Coco Pops to cut out rice, a move that underscores how weather-driven grain volatility is forcing packaged-food makers to change recipes to protect supply and margins.
Kellogg’s reformulates Rice Krispies and Coco Pops
The cereals are now being made with rice flour or a mix of corn flour and rice flour, after the company said “changing weather conditions” have hurt the quality and availability of some of the rice and grains used in production. For consumers, the change is more than cosmetic: the new recipes contain wheat gluten, making the products unsuitable for people with a wheat allergy or coeliac disease.
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That matters because cereal makers are being squeezed from both sides. Commodity markets have been under pressure, but crop quality disruptions and tighter availability can still raise procurement costs and complicate sourcing, especially for branded products that rely on consistent texture and taste. Reworking recipes is often a defensive move to keep factories running and maintain shelf stability when raw materials become less reliable.
Kellogg’s said the updated formulas were assessed for taste, appearance and texture, and that both cereals remain non-HFSS, with no artificial colours, flavours or sweeteners. The company also said the products keep the same fibre, vitamin D and iron levels, but the inclusion of wheat means allergen labelling now has to be more prominent on pack.
The change also arrives as Rice Krispies sales are said to be declining, adding a demand-side reason to adjust the brand rather than simply weathering a supply issue. For investors, that puts the focus on how large food companies manage inflation, ingredient volatility and brand erosion without giving up pricing power.
Kellogg’s parent has been adjusting its broader cereal portfolio as well, including a US pledge to eliminate artificial dyes from breakfast cereals by the end of 2027. The next test is whether the recipe changes hold up with shoppers and whether further grain-cost pressure forces more reformulations across the category.
| Entity | Gains | Losses |
|---|---|---|
| Kellogg’s | ▲steadier supply chain | ▼product purity |
| Consumers with wheat allergies/coeliac disease | ▲clearer allergen labels | ▼can no longer buy the cereals |
| Grain suppliers | ▲demand for alternative flours | ▼rice-linked volume |
| Competitors in cereal aisle | ▲chance to poach dissatisfied buyers | ▼less if reformulation succeeds |
