The U.S. Food and Drug Administration (FDA) has proposed a rule to lower the minimum required sugar content, or Brix level, 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.
Industry representatives say that this adjustment is necessary due to natural changes in Florida’s citrus crop, which have been impacted by factors such as citrus greening disease and recent hurricanes. Huanglongbing (HLB), also known as citrus greening, has affected Florida’s citrus groves for nearly two decades. The disease is spread by the Asian citrus psyllid and leads to weakened or dead trees. Growers are responding with various strategies including planting more tolerant tree varieties and using protective screens.
Shannon Shepp, executive director of the FDOC, said: “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, commented on how these alternatives can confuse consumers: “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 advised consumers to check nutrition labels closely because some similar-looking beverages may contain added sugars.
Lowering the Brix standard would allow growers to use more oranges for 100% orange juice production amid current supply constraints. 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 reducing Brix levels should not affect taste or nutritional value. Jennifer Hillis—a registered dietitian nutritionist at University of South Florida College of Public Health—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 the overall nutrition density.”
Hillis also noted that studies show children or adults who consume 100% orange juice are no more likely than non-consumers to be overweight or obese: “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.” She emphasized its health 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 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 the immune system.”
She added that nutrients found naturally in orange juice may support heart health: “The folate and vitamin B6 that naturally occur in citrus may help protect against heart disease by lowering homocysteine levels in blood… Clinical studies show flavonoids such as hesperidin in 100% orange juice also reduces total cholesterol especially LDL (or ‘bad’) cholesterol… Furthermore it helps reduce blood pressure and triglyceride levels.”
Hillis highlighted potential cognitive benefits as well: “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…”
Dr. Zansler cited ongoing consumer research conducted by University of Florida showing positive perceptions toward pure orange juice: “Every month…the research further indicates economically significant drivers of demand… The vast majority of consumers continue to associate 100% orange juice with positive attributes such as nutrition taste and value.” According to survey data she shared only about sixteen percent cited sugar content as a reason not purchasing OJ while over seventy percent listed other reasons like price or already having some at home.
The Dietary Guidelines for Americans recommend water along with low-fat/fat-free milk and pure fruit juices as primary beverage choices.
If finalized by FDA regulators this rule could increase production capacity for Florida oranges used in making pasteurized OJ.
