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Kix Gets a Makeover

S Caron By

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When my editor here at Tablespoon asked me to write about the reformulation of Kix cereal, I had to confess something: I'd never had Kix before. As a child, I rarely ate cereal and if I did, it was usually of the really sweet-with-marshmallows variety.

These days, I passionately hate really sweet cereals. Big change, right? It happens to the best of us.

A few days later, a box landed on my doorstep (actually, it landed at the post office since we got a totally unexpected huge dumping of snow - that'll teach me for complaining about the weatherman getting it so wrong in the opposite way the prior week), filled with Kix.

So, I tried it. My kids tried it. My husband (who's a lifelong fan) tried it. The kids and I absolutely adored it. Regular Kix is lightly sweet, just the way I like it. Then I broke open the box of new Honey Kix cereal, and I loved it even more. It has a familiar taste that I can't put my finger on, but it reminds me of my happy childhood.

For my husband's part, he said that he liked the new regular Kix but that it wasn't as sweet as old Kix. That, to me, is a huge plus.

So, here's what you need to know about the reformulation:

  • All corn syrup and FD&C colors have been removed. (Yay! That makes me unspeakably happy.)

  • The number of ingredients has been reduced from 10 to 8.

  • The formula has been simplified (for instance, Kix is now made with all-natural corn instead of a corn/oat mix).

  • The new Kix will be hitting stores in mid-March


So, now a question: I only eat cereal dry (and as a finger food). Do you prefer yours dry or with milk?

Sarah W. Caron (aka scaron) is a food writer, editor and blogger. Find her online at Sarah's Cucina Bella.
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