A healthier candy bar?

Midway through a tour of the University of Pennsylvania’s campus, Krishna Kaliannan collapsed. The high school senior’s blood sugar had spiked to dangerously high levels. He landed in the hospital, and doctors diagnosed him with type 1 diabetes. Kaliannan’s diagnosis forced him to cut out the sugary cereals and cookies he loved to eat as a kid. After eating eggs for breakfast every day for nearly a decade, Kaliannan got tired of his limited options. So he started baking low-carbohydrate cereals using almond flour. The cereals were a hit with friends, and they started asking for more. In 2017, he turned his baking project into a company: Catalina Crunch. At the start, Kaliannan was hauling suitcases full of ingredients to a commercial kitchen in New York City to bake massive trays of cereal. The company grew, and it now uses industrialized production methods to combine protein isolates, plant fibers, and