How Zan DiCicco Keeps Naples Healthy, One Juice at a Time
For more than a decade, Zan DiCicco has quietly built one of Naples’ longest-running wellness businesses by trusting science, listening to her customers, and refusing to stay stagnant.
Since founding Juicelation in 2014, Zan has grown the company from a farmers market operation into a production-focused juice business with deep local roots.
Along the way, she has opened and closed storefronts, adjusted her philosophy on nutrition, and reshaped her business model in response to a changing retail landscape—all while maintaining a commitment to raw, organic juice made with intention.
From Storefronts to a Production Hub
Juicelation’s current home is a 4,000-square-foot warehouse off Pine Ridge Road, where most of the space is dedicated to juice production and a smaller portion is used for wellness programming and community events. The shift away from traditional storefronts, Zan says, was driven by practicality rather than preference.
“The small business side is like, rent is going up, and we have to do what we can,” she said.
That willingness to pivot has defined Juicelation’s trajectory. After years operating out of Liberty Plaza and a short-term pop-up at Mercato, Zan chose not to reopen another retail location. Instead, she focused on strengthening the operational side of the business—expanding delivery, subscriptions, and partnerships—while opening the warehouse to the public.
Juicelation also continues to operate at the Third Street South Farmers Market, where it first launched and where it has maintained a consistent presence for 12 seasons. The market remains an anchor for the brand, even as its footprint continues to expand beyond traditional sales.
A Science-Driven Approach to Nutrition
Behind the business is Zan’s background in biology, which shapes how she approaches both food and wellness. After graduating from the University of South Florida, she decided against medical school, opting instead to apply her scientific training to nutrition.
“The specialty that I focused on was called epigenetics,” Zan said. “It’s how the environment turns our genes on and off, and diet is one of the biggest influencers of it.”
That perspective informs Juicelation’s core standards. All juices are raw, unpasteurized, and made exclusively with organic ingredients. Zan acknowledges that unpasteurized juice can raise concerns, but says her understanding of food safety and sanitation guides the company’s processes.
Seasonality also plays a central role in production. Juicelation only uses ingredients when they are at peak ripeness, even if that means removing popular items from the menu when they’re out of season or difficult to source organically.
An Evolving Philosophy on Wellness
Zan’s personal relationship with nutrition has evolved over time, and Juicelation has evolved with it. Early on, the business was closely aligned with a raw vegan philosophy, reflecting her own lifestyle at the time. Today, she takes a more flexible approach, emphasizing that juice can support a wide range of diets rather than replace them.
“I wouldn’t recommend a vegan diet 100 percent for anyone,” she said. “I think everybody’s different with their bodies. Juice can go with any diet.”
That mindset shows up in how Juicelation works with customers. Rather than pushing rigid cleanses, the company offers customizable juice plans that account for individual preferences, sensitivities and routines.
Zan says the goal is to make nutrition easier, not prescriptive. “Everybody’s different,” she said. “Someone might not like celery. Someone might be allergic to lemon. But there is something for everyone.”
What’s Next for Juicelation
In recent years, Juicelation has also expanded through partnerships with local institutions and wellness organizations, including Wellfit Girls, Grey Oaks Country Club, and Naples Beach Club, a Four Seasons Resort. Those relationships, Zan says, grew organically, just like her ingredients.
Looking ahead, Zan is continuing to shape Juicelation around sustainability and community rather than scale. Plans for the warehouse include expanding house-made nut milks, launching an organic coffee program, and experimenting with soft-serve offerings, all while maintaining the company’s focus on health and wellness through juicing.
“We’re trying to make it more of a fun warehouse vibe,” she said.
After more than a decade in business, Zan says Juicelation’s staying power comes from staying open to change—both in business and in personal philosophy.
“You just have to keep learning and adjusting,” she said.
For more than a decade, Juicelation co-founder Zan DiCicco has shaped Naples’ wellness scene through organic juicing, science-driven nutrition, and community.
