Citrus America is celebrating its 15th anniversary this month, marking a decade and a half of helping grocery retailers, restaurants, hotels, cafés, and other foodservice operators create profitable and sustainable fresh citrus juice programs. The company’s milestone comes at a time when consumer demand for natural, healthier beverages continues to rise.
Founded in 2011 by Brian Framson and his late father Ron, Citrus America has grown into a three-generation family-owned business. Today, Framson leads the company as President and CEO, while his daughter, Miriam Framson, serves as Vice President of Operations, and his son, Jacob Framson, leads national sales efforts.
Building Fresh Programs, Not Just Selling Equipment
From its inception, Citrus America set itself apart by rejecting the traditional model of simply selling juicing machines. Instead, the company has focused on long-term partnerships with customers, offering industry-leading equipment, technical support, education, and strategic guidance designed to help operators run successful fresh juice programs. Its exclusive partnership with CITROCASA, a global leader in commercial citrus juicing technology, has been central to this approach.
The company’s machines are capable of juicing a variety of fruits, including oranges, lemons, limes, tangerines, and even pomegranates, enabling operators to expand beverage offerings beyond standard orange juice.
Fresh Juice as a Competitive Advantage
Industry analysts say fresh, naturally squeezed juice programs have become powerful growth drivers for food retailers and hospitality businesses. Fresh juice offerings can boost in-store traffic, support higher-margin purchases, and help brands differentiate themselves in a crowded marketplace.
In grocery stores, operators such as Stew Leonard’s and The Fresh Market have adopted Citrus America programs to enhance the customer experience and encourage repeat visits. Franchise brands and independent businesses have also reported stronger margins and heightened consumer satisfaction after integrating fresh juice into menus.
In bars, hotels, and restaurants, fresh citrus juice plays a key role in signature beverages and culinary innovation, enhancing both alcoholic and non-alcoholic offerings. Operators note that fresh juice not only elevates menu quality but also aligns with growing consumer interest in health-oriented options.
Industry Trends and the Fresh Movement
As consumer scrutiny of ultra-processed foods intensifies and federal agencies such as the Food and Drug Administration continue to refine labeling standards, demand for genuinely fresh products has increased. Citrus America’s longstanding motto, You can’t fake fresh. You make fresh., reflects this broader trend toward transparency and healthier consumer choices.
In a written statement, Brian Framson said the company’s growth over 15 years reflects a commitment to helping operators deliver authentic fresh juice experiences rather than simply selling equipment. “Our legacy is about making fresh juicing programs successful, not just selling machines,” he said. “That is why we have grown for 15 years, and why we will continue to lead the fresh juice movement for decades to come.”
Looking Ahead
Citrus America also has a strong presence at major industry events, including the National Grocers Association Show, the National Restaurant Association Show, the NAFEM Show, and the Bar & Restaurant Expo, where it showcases its integrated solutions and educates operators on best practices for implementing and managing fresh juice programs.
With its family-run model and focus on long-term customer success, Citrus America positions itself to continue helping retailers and foodservice operators respond to evolving consumer preferences and growing health trends well into the future.
