Kellogg’s has revised the recipes for its Rice Krispies and Coco Pops cereals across Europe, swapping whole rice grains for rice flour and corn flour. The adjustment comes after severe weather in Spain during 2022 and 2023 disrupted supplies of the specific rice varieties used in the products.
The update applies exclusively to European markets, including the UK, while versions sold in the US and Canada will stay the same. Kellogg’s stated that the cereals’ iconic sounds would persist, though they may now be less pronounced and slower to trigger. The company also warned that the new formulations include wheat, making them unsafe for people with gluten sensitivities or coeliac disease.
Early consumer reactions have pointed to clear differences in flavor and mouthfeel. Some shoppers have questioned whether the change is a short-term fix or a lasting modification. Kellogg’s has yet to confirm whether the recipes will revert if supply conditions normalize.
This development mirrors wider struggles in the food sector, where brands are increasingly modifying recipes to address ingredient shortages. Chocolate producers, for instance, have begun using partial cocoa substitutes due to ongoing supply tightness and climbing costs. Companies such as Cargill and Voyage Foods have introduced alternatives like NextCoa, while the German firm Planet A Foods launched Cocoa Booster as a standalone replacement.
The protein industry has also faced disruptions, particularly in whey availability, as consumption rises—partly because of weight-loss trends linked to medications like GLP-1 drugs. To keep production running, manufacturers are now exploring plant-based proteins, alternative dairy sources, or blended options. The UK’s Food and Drink Federation reports that reformulation projects often demand significant investment, frequently costing millions per initiative.
Ingredient providers caution that even small recipe changes can lead to unexpected issues. ACI Group CEO Karsten Smet observed that adjustments may behave differently when scaled up, potentially compromising stability and shelf life. He stressed that effective reformulation requires a thorough grasp of ingredient interactions rather than straightforward swaps.
Though Kellogg’s insists the cereals’ essential qualities remain intact, the change shows how supply chain constraints are altering product design. The company’s decision to modify a long-standing recipe, while leaving North American versions intact, points to a targeted approach to regional difficulties. Consumer acceptance of the altered texture and dietary limitations, however, remains uncertain.
