Gluten is a structural protein complex in wheat, barley, rye, and some oats—central to dough elasticity and bread texture. It makes up 75–85% of bread wheat proteins.
Kellogg’s has reformulated Rice Krispies and Coco Pops to use a mix of rice and corn flours, adding wheat gluten. The change is driven by supply conditions and aims to maintain quality; cereals remain non-HFSS with no artificial additives. Wheat gluten is now an explicit allergen on packs, with bolded ingredients.