Casper Start-Up finalist’s juice bar–grade blends outgrowing home operation

CASPER, Wyo. — Former school counselor Anna Studer debuted her cold-pressed juice business at the farmer’s market on June 1 last summer. Now, the owner and “juicerista” of ACS Juices (ACS are her initials), is one of six finalists this year competing for up to $50,000 in the sixth Casper Start-Up Challenge. The final pitch night is Tuesday, April 19, at 5:30 p.m.

Through the order form on the company’s Facebook page, customers can preorder juices to pick up from her home or have delivered by Lickety-Split Delivery.

Studer invested in a commercial-grade juicer, which grinds the produce and then feeds it slowly through a hydraulic press. Most juicers made for home use are centrifugal masticating juicers, which results in heat and friction that affects the taste and nutritional profile of the final product, Studer said.

“People who are in the juicing world know the difference and can taste the difference,” Studer said.

Studer said the juice is an easy way for people to make healthier choices, especially if they are not keen to crunch on apples or celery throughout the day.

Her customers also appreciate having the juice bar–grade product without the labor and mess of juicing at home.

There are currently 10 juice blends, named by their contents for clarity. The best seller is “Sweet Green” (spinach, red apple, and lemon), which tastes like apple juice, she said. For “the really hardcore,” there’s pure celery. 

Because she’s not selling meat, Studer can run the business under Wyoming’s Food Freedom Act. Nevertheless, expanding into a commercial kitchen is one her priorities; she’s outgrown the “second kitchen,” created for the business in her house.

A commercial space might also allow for the delivery of the produce. She’s currently buying 500 to 600 pounds of produce every week from stores around town.

“So, if you’re ever shopping for celery and you can’t find any, you can blame it on me.”

She could also use some help with the bottle prep, labeling, delivery, and the juicing itself.

Juicing from 8 a.m. to 4:30 p.m., she gets about 125 bottles per day, 3–4 days per week. There is about a pound of produce in each 12-ounce bottle. She’s using plastic for now, but would love to switch to glass.

Studer said her own journey with fitness and nutrition began eleven years ago, when she found herself with two toddlers. She said she needed a way to keep up with them. 

“I found two things,” Studer said. “I started running and I started juicing. Fast forward to today and I still love and enjoy both and keep up with them.”

“The runner’s high is very real,” she added. “The juicing high is right up there, too.”

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