This month, the U.S. Food and Drug Administration (FDA) proposed a rule to lower the minimum sugar level standard, known as Brix, for 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.
Industry representatives say that the push for this adjustment is not related to concerns about sugar consumption but instead reflects changes in Florida’s citrus crop. “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,” said Shannon Shepp, executive director of the FDOC. “And, as global orange juice supplies tighten, we are starting to see cheaper, less nutrient-dense alternatives on grocery store shelves.”
Huanglongbing (HLB), or citrus greening disease, has affected Florida’s citrus groves for nearly two decades. The disease is spread by an insect called the Asian citrus psyllid and weakens or kills trees over time. There is currently no cure for HLB. In response, growers have implemented strategies such as planting more tolerant tree varieties and using protective screens.
According to Matt Joyner, executive vice president and CEO of Florida Citrus Mutual: “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.”
Dr. Marisa Zansler, director of economic and market research at FDOC, noted another challenge: products labeled as “juice drinks” are being packaged similarly to 100% orange juice. “Blends and ‘juice drinks’ often arrive in cartons and bottles that mimic the look of 100% orange juice,” she said. “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 advised consumers to check nutrition labels carefully because these similar-looking drinks may contain added sugars.
Experts say that lowering Brix requirements would allow more oranges grown in Florida—currently facing supply constraints—to be used for making 100% orange juice without affecting taste or nutritional value. Jennifer Hillis, a registered dietitian nutritionist at University of South Florida College of Public Health stated: “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.”
Health organizations such as Dietary Guidelines for America (DGA), World Health Organization (WHO), and American Heart Association (AHA) distinguish between natural sugars found in foods like fruit juices and added sugars present in processed foods; all recommend limiting added sugars but recognize naturally occurring sugars as part of a balanced diet.
Hillis emphasized several 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 cited research showing positive effects on heart health due to nutrients like folate and vitamin B6.
Consumer surveys conducted by University of Florida indicate most Americans continue associating 100% orange juice with positive attributes such as nutrition taste and value despite some concerns about sugar content; only a minority cite sugar as their reason not to purchase.
Should FDA finalize its proposal regarding pasteurized orange juice standards industry officials believe it could help stabilize production during ongoing agricultural challenges.
