Krishna Kaliannan wanted to start a tech company but failed at every attempt. 

On the side, he was teaching himself how to cook with high-protein, low-sugar ingredients. Not just out of interest, but out of necessity. As a teenager, Krishna had been diagnosed with diabetes and epilepsy, meaning he adopted a keto diet long before it was trendy. 

Krishna’s home experiments with pea powder and monk fruit eventually became Catalina Crunch, one of the country’s most popular high-protein, low-carb breakfast cereals and snacks. 

In this episode, Krishna shares how a life-changing health condition sparked an obsession with healthy baking— and a brand that reimagined snacking.

00:06:16- Dealing with diabetes and epilepsy as a college student

00:12:38- What Krishna learns from his early failures in tech

00:22:43- The first, low-sugar cocoa puffs: “Rocks that tasted like soil.”   

00:27:36- His homemade cereal gets good enough to sell

00:32:42- Naming the brand: classy alliteration and a nod to a Will Ferrell movie 

00:44:51- Learning to make cereal like the pros at Texas A&M

00:54:43- Krishna moves from NYC to Indiana to make sure the cereal is made right

01:01:04- Whole Foods, Costco, and becoming a household brand

This episode was researched and produced by Chris Maccini with music composed by Ramtin Arablouei. It was edited by Neva Grant. Our engineer was Kwesi Lee. 

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