Kellogg's is changing the recipe for Rice Krispies in the United Kingdom, replacing whole rice grains with rice flour. The revised cereal also carries wheat gluten, making the U.K. version unsuitable for consumers with wheat allergies or celiac disease.
The change is landing now because weather-related disruptions have been affecting the supply and quality of certain grains, and the company says the reformulation is meant to keep the cereal consistent. The cereals still meet British nutritional standards for fat, salt and sugar, and they keep the same levels of fiber, vitamin D and iron.
That explanation matters because Rice Krispies sales have been declining in Britain, which gives the recipe shift a commercial edge as well as a supply-chain one. Kellanova has already made a similar change to Coco Pops, replacing whole rice grains with a blend of rice flour and corn flour.
Consumers in the United States and Canada are not affected. WK Kellogg Co. said Rice Krispies, Cocoa Krispies and Frosted Krispies sold in North America will continue to be made with real rice and will not change their ingredients or recipes.
The split matters because Kellanova handles Kellogg's cereal brands outside North America, while WK Kellogg Co. oversees the North American versions. The U.K. recipe change was reported by The Grocer, and it comes after a series of company moves that reshaped the business in 2023, with later ownership changes in September 2025 and December 2025.
For shoppers in Britain, the key question now is not whether the recipe has changed. It has. The question is how quickly the updated packs appear on shelves, and how widely the new formulation will spread across the line.
