This month, the U.S. Food and Drug Administration (FDA) proposed a rule to lower the minimum required sugar content, known as Brix, in pasteurized orange juice from 10.5 to 10 degrees. The move follows years of advocacy by Florida’s citrus industry, including the Florida Department of Citrus (FDOC), the Florida Citrus Commission, and state legislative leaders.
The proposed change comes amid broader public health efforts to reduce sugar consumption in the United States. Recent data from the Centers for Disease Control and Prevention (CDC) indicate that adult obesity rates remain high nationwide. While added sugars are a focus in these discussions, experts note that factors such as genetics, stress, gut microbiome, and access to affordable food also contribute to obesity.
Current dietary guidelines recommend limiting added sugars for those aged two years or older to less than 10 percent of daily calories—about 50 grams on a standard diet. A single 12-ounce soda contains about 37 grams of added sugars.
In contrast, major health organizations—including the Dietary Guidelines for America (DGA), World Health Organization (WHO), and American Heart Association (AHA)—agree that naturally occurring sugars found in foods like fruit and milk have an important role in 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 this distinction between natural and added sugars, some consumers mistakenly group 100% orange juice with sugar-sweetened beverages due to concerns about sugar intake.
Industry representatives say the FDA’s proposal is not related to health concerns over sugar but rather reflects changes within Florida’s citrus groves. For nearly two decades, growers have battled Huanglongbing (HLB), or citrus greening disease—a condition spread by Asian citrus psyllids that weakens and kills trees. There is currently no cure for HLB; however, growers are using various strategies such as planting disease-tolerant tree varieties and protective screens while seeking regulatory changes like lowering Brix requirements.
Shannon Shepp, executive director of 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 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… Over time… risks shifting purchases away from 100% orange juice made from Florida-grown fruit.” She recommends consumers check labels carefully since some similar-looking products may contain added sugars.
Lowering Brix standards would allow more oranges affected by disease-related declines in sweetness to be used for juicing—helping maintain production levels during ongoing supply shortages.
Matt Joyner, executive vice president and CEO of Florida Citrus Mutual stated: “Florida’s citrus growers have advocated for this regulatory change since 2022… 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…”
Experts say taste will not be affected if minimum Brix is lowered from 10.5 to 10 degrees. 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 highlighted nutritional benefits supported by clinical studies: “One 8-ounce glass of 100% orange juice is an excellent source of vitamin C… Research shows that vitamin C may help reduce duration/severity of cold symptoms… one glass per day is a good source of potassium thiamin folate…” She also pointed out heart-health benefits linked with nutrients like folate/B6 lowering homocysteine levels; flavonoids reducing cholesterol/blood pressure/triglycerides; plus possible cognitive health support through phytonutrients found in OJ.
Consumer perception surveys conducted monthly by University of Florida show most Americans associate OJ with positive attributes like nutrition/taste/value according Dr. Zansler: “When consumers were asked about purchase intent … only 16.1 percent … marked ‘too much sugar’ as a reason,” she said—most cited other reasons such as price or already having some at home.
Accordingly DGA guidance includes water/low-fat milk/100% fruit juices among recommended beverages for healthy diets.
Should FDA finalize its new rule on pasteurized OJ standards more oranges could reach markets despite ongoing crop challenges facing Florida growers.
