About Us

Our Story

We came as 3 separate immigrants propelled by the desire to create a better life for ourselves and our families. Today, we stand as one, united by the vision to dispel the view that Indian food is only for the adventurous and brave. Rather, we continually aspire to create foods and educate mainstream populations directly to the reality that Indian Inspired vegetarian, vegan and gluten free foods need not be foreign but can become familiar to the American palette. We believe that there is always something healthy and tasty we can create for both this generation and hopefully generations to follow.

Just like Italian, Chinese, Mexican and other culinary traditions have adapted their food traditions to complement the American food fabric, Infuzn represents a fusion of Indian and other food traditions. Our motto: “Indian Inspired Foods with a Global Twist” draws from both the familiar and exotic  flavors of the world. As a growing player in the (RTE) and Ready to Cook (RTC) market segments our meals and products are both distinctive and highly desirous.

ABCs of Infuzn

Ananth Kollengode has a Ph.D. in Food Science and Technology, MS and BS in Dairy Technology, Certified Quality Professional and is PMP certified. He has extensive experience in the food processing industry as well as in food packaging industry. His is currently an Operations Manager at Mayo Clinic.  The totality of his experience in Food Science and Quality enables him to lead and steer Infuzn product development, production, and customer service.

Sudharsan Iyengar hails from India and has been a life-long educator with a Ph.D. in Computer Science, MS and BS in Computer and Electrical Engineering.He is currently a Full Professor at Winona State University. He and his wife, Savitha, are actively engaged in community service through local school boards, Women’s Resource Center, Interfaith Council, and Lions Club. He extensively consults and contracts with IT industry. His cultural exposure to various parts of India, US, and keen interest in international cuisine contributes to his commitment to developing and delivering healthy Infuzn products.

Chandrasekhar (Chandu) Valluri was born in India but raised in the U.S., Germany, Canada and later married his wife Shantal who is from South Africa. His international upbringing has promoted Chandu’s passion to understand how native cuisines both have retained and evolved over time due to geographical, behavioral, lifestyle, demographic and social influences. Professionally, he has consulted in the food and beverage industry, Information Technology (IT), Internet of Things (IOT), textiles technology and other areas. Chandu is an Assistant Professor of Marketing at Minnesota State University, Mankato. He holds a Bachelor’s degree in Pure Mathematics, a Master’s degree in International Business and a Doctor of Business Administration (DBA) in Marketing Analytics.

Ananth, Bhaskar, Chandu (ABCs of Infuzn)