The U.S. Food and Drug Administration (FDA) has proposed a rule to lower the minimum required sugar level, or Brix, in pasteurized orange juice from 10.5 to 10 degrees. This change comes after years of advocacy by the Florida citrus industry, including the Florida Department of Citrus (FDOC), the Florida Citrus Commission, and state legislative leaders.
The move is not related to recent public health campaigns focused on reducing added sugars in diets. While agencies such as the Centers for Disease Control and Prevention (CDC) have highlighted concerns about obesity rates and recommended limiting added sugars, organizations like the Dietary Guidelines for America (DGA), World Health Organization (WHO), and American Heart Association (AHA) distinguish between added sugars and those naturally occurring in foods like fruit and 100% fruit juices.
Jennifer Hillis, a registered dietitian nutritionist at the University of South Florida College of Public Health, said: “numerous studies report that children or adults who consume 100% orange juice are no more likely to be overweight or obese compared to those who do not consume it.”
Despite this distinction, 100% orange juice is often grouped with sugar-sweetened beverages by consumers concerned about sugar intake. The FDOC notes that education is still needed on this difference.
The FDA’s proposed rule responds instead to challenges faced by Florida citrus growers due to Huanglongbing (HLB), also known as citrus greening disease. This disease has affected Florida groves for nearly two decades, spread by the Asian citrus psyllid insect. It weakens trees and reduces crop yields.
Industry efforts to combat HLB include planting disease-tolerant tree varieties, using protective screens, applying systemic treatments such as oxytetracycline (OTC), and advocating for regulatory changes like lowering Brix standards.
Shannon Shepp, executive director of the FDOC, explained: “The supply challenges resulting from citrus greening and recent hurricanes, no change in consumer preference, is what’s really behind the industry’s advocation for lowering the minimum Brix requirement. And, as global orange juice supplies tighten, we are starting to see cheaper, less nutrient-dense alternatives on grocery store shelves.”
Dr. Marisa Zansler, director of economic and market research at FDOC noted: “Blends and ‘juice drinks’ often arrive in cartons and bottles that mimic the look of 100% orange juice. The resemblance makes it harder for shoppers to tell the difference quickly, which can lead to accidental swaps at the shelf. Over time, that confusion risks shifting purchases away from 100% orange juice made from Florida-grown fruit, chipping at demand just when the industry needs it most.”
She also warned that these similar-looking products may contain added sugars not present in pure orange juice.
Lowering Brix requirements would allow more oranges affected by HLB but still suitable for juicing to be used in production. Matt Joyner, executive vice president and CEO of Florida Citrus Mutual said: “Florida’s citrus growers have advocated for this regulatory change since 2022, petitioning the FDA to revise the standard of identity for orange juice to better reflect the Brix levels in today’s Florida-grown oranges. If FDA’s proposed rule is finalized, it will be a monumental step forward in helping Florida citrus growers bring more orange juice to market, remain competitive, and ensure consumers can enjoy the high-quality Florida orange juice they know and love.”
Experts say that if adopted by FDA regulators [https://www.fda.gov/food/cfsan-constituent-updates/fda-proposes-update-standard-identity-pasteurized-orange-juice], this change will not affect taste or nutritional value.
“If the minimum Brix is changed from 10.5 to 10, the taste of 100% orange juice will not be affected nor will it change overall nutrition density,” Hillis said.
Hillis emphasized additional benefits: “One 8-ounce glass of 100% orange juice is an excellent source of vitamin C…For those who suffer from chronic disease; vitamin C helps mitigate inflammation…Plus one 8-ounce glass per day is a good source of potassium thiamin and folate further contributing…”
She continued: “The folate and vitamin B6 that naturally occur in citrus may help protect against heart disease by lowering homocysteine levels…Clinical studies show flavonoids such as hesperidin in 100% orange juice also reduces total cholesterol especially LDL…Furthermore it helps reduce blood pressure and triglyceride levels.”
Regarding cognitive health she stated: “Several phytonutrients found in 100% orange juice play an important role…Flavonoids thiamin along with vitamins C & B6 help adults avoid deficiencies…Clinical studies reveal adults who consume 100% juice score better on combined tests for global cognitive function when compared with adults who do not…”
Dr. Zansler referenced monthly consumer surveys conducted by University of Florida researchers showing strong positive associations with nutrition taste value among buyers [https://ifas.ufl.edu/news/2024/03/uf-ifas-survey-finds-americans-still-love-orange-juice-despite-higher-prices.html]. Only about one-sixth cited sugar content as a reason not to purchase OJ; other reasons included price or simply having enough at home.
The DGA recommends water low-fat/fat-free milk & 100% fruit juices as primary beverage choices alongside healthy eating habits [https://www.dietaryguidelines.gov/resources/2020-2025-dietary-guidelines-online-materials].
If implemented nationally this new standard could increase useable harvests during challenging times while maintaining product quality familiar to consumers.
