This month, the U.S. Food and Drug Administration (FDA) proposed a rule to lower the minimum required sugar level, known as Brix, in pasteurized orange juice from 10.5 to 10 degrees. The 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 proposed adjustment is intended to reflect changes in Florida’s citrus crop rather than respond to concerns about sugar consumption. In recent years, there has been growing attention on reducing intake of added sugars, especially those found in processed foods. According to the Dietary Guidelines for America (DGA), individuals aged two or older should limit added sugars to less than 10 percent of daily calories.
However, experts distinguish between added sugars and naturally occurring sugars found in fruits and vegetables. Jennifer Hillis, a registered dietitian nutritionist and citrus nutrition research liaison 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 having no added sugar—its sweetness comes solely from oranges—100% orange juice is often criticized alongside sugar-sweetened beverages by those concerned about sugar intake.
The FDA’s proposal is not aimed at addressing sugar consumption but rather at supporting an industry facing significant challenges. Florida’s citrus growers have struggled with huanglongbing (HLB), also known as citrus greening disease, for nearly two decades. The disease weakens and kills trees and has reduced orange production statewide.
To combat these issues, growers are adopting sustainable solutions such as planting new tree varieties resistant to HLB and using protective screens. They have also advocated for lowering the Brix standard so more oranges can be used for juice production.
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 for the 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.” Dr. Zansler recommends consumers read nutrition labels carefully since some alternatives may contain added sugars.
Lowering the Brix standard would allow growers to harvest more oranges suitable for juicing during a period of limited supply. Matt Joyner, executive vice president and CEO of Florida Citrus Mutual stated: “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 implemented, lowering Brix requirements will not affect taste or nutritional value. Hillis said: “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 emphasized health benefits associated with drinking 100% orange juice: “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 and supports healing… Plus one 8-ounce glass per day is a good source of potassium thiamin and folate further contributing to your overall nutrient intake while supporting immune system.” She also highlighted potential cardiovascular benefits due to nutrients like folate and vitamin B6.
Hillis added: “several phytonutrients found in 100% orange juice play an important role in cognitive health… Clinical studies reveal that adults who consume 100% juice score better on combined tests for global cognitive function when compared with adults who do not.”
Consumer surveys conducted by University of Florida researchers show that most Americans associate 100% orange juice with positive attributes such as nutrition and taste. Dr. Zansler reported: “When consumers were asked about purchase intent… only 16.1 percent marked ‘too much sugar’ as a reason… Over 70 percent marked other reasons such as ‘didn’t feel like drinking it recently,’ ‘already had some at home,’ noted ‘price,’ or ‘not top of mind.’”
The DGA recommends water along with low-fat/fat-free milk and 100% fruit juices as primary beverage choices.
If finalized by FDA regulators https://www.fda.gov/food/cfsan-constituent-updates/fda-proposes-update-standard-identity-pasteurized-orange-juice, this rule could help stabilize supply chains within Florida’s struggling citrus sector.
