The U.S. Food and Drug Administration (FDA) has proposed lowering the minimum sugar content standard, known as Brix, for pasteurized orange juice from 10.5 to 10 degrees. The Florida citrus industry, including the Florida Department of Citrus (FDOC), the Florida Citrus Commission, and state legislative leaders, have supported this change for years to better match natural variations in Florida’s citrus crop.
This proposal comes at a time when there is heightened attention on reducing sugar intake in the American diet. Recent data from the Centers for Disease Control and Prevention shows adult obesity rates remain high across the United States. While limiting added sugars remains important—such as those found in sodas and processed foods—nutrition experts point out that naturally occurring sugars, like those in fruit and 100% juices, serve a valuable role in daily nutrition.
Jennifer Hillis, 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 coming solely from oranges—100% orange juice is sometimes criticized by those concerned about sugar intake. This can lead to confusion between natural sugars found in whole fruits and juices and added sugars found in many processed drinks.
The FDA’s proposed rule is not a response to concerns about sugar consumption but instead reflects ongoing challenges faced by Florida growers. The spread of Huanglongbing (HLB), also known as citrus greening disease, has damaged groves across the state for nearly two decades. The disease weakens and eventually kills citrus trees; there is currently no cure.
To cope with these challenges, growers have adopted several strategies such as planting new tree varieties tolerant to HLB, using protective screens called CUPS, applying systemic treatments like oxytetracycline (OTC), and advocating for regulatory changes such as 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 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 advised consumers to read labels carefully since some similarly packaged drinks may contain added sugars.
Lowering the Brix standard would allow growers to harvest more oranges suitable for juicing during ongoing supply shortages caused by disease and weather events.
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 do not expect any noticeable change in taste or nutritional value if the minimum Brix is lowered. Hillis commented: “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 highlighted additional health benefits associated with consuming 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… 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 also noted its potential positive effects on heart health due to nutrients like folate and vitamin B6 as well as flavonoids such as hesperidin.
“Several phytonutrients found in 100% orange juice play an important role in cognitive health,” Hillis said. “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… Including 100% orange juice in a healthy diet may play a role in lowering risk of subjective cognitive decline.”
According to Dr. Zansler: “Every month University of Florida tracks consumer perceptions of orange juice through a nationally demographically representative survey… The vast majority of consumers continue to associate 100% orange juice with positive attributes such as nutrition taste and value.” Survey data show only about one-sixth cite sugar content as their reason not purchasing; other reasons include lack of interest or already having some at home.
Federal dietary guidelines recommend water along with low-fat/fat-free milk and 100% fruit juices among primary beverage choices for healthy diets.
The FDA’s proposed revision could help stabilize supply by allowing more oranges into production despite lower average sweetness levels caused by crop diseases impacting yields statewide.
