Orange juice is a breakfast table classic. It was the original wellness drink before wellness was even a trending hashtag on social media.
Just one 8-ounce glass of 100% orange juice is packed with vitamin C and has several other nutrients linked to heart, brain and immune support. Unlike many beverages on store shelves, it has no added sugar or artificial sweeteners – its natural sweetness comes only from oranges.
The oranges behind that morning ritual, however, are in need of help. For the past 20 years, Florida’s citrus groves have battled citrus greening – a relentless plant disease spread by a tiny insect, called the Asian citrus psyllid. The disease weakens trees, stunts fruit growth and has driven Florida’s orange production down by nearly 90% over the past two decades. Add in significant crop damage from multiple hurricanes over the last several years, and growers are facing one of the toughest chapters in the industry’s history.
However, there are plenty of signs pointing to a brighter future. The industry is working hard to rebuild, through innovation, ingenuity and a little help from legislative leaders, including those in Washington, D.C. On Aug. 5, the U.S. Food and Drug Administration proposed lowering the minimum standard for natural sugar content in pasteurized orange juice – known as Brix – from 10.5 to 10 degrees. It’s a subtle shift consumers won’t taste, but citrus experts say it’s a total game-changer.
“This is welcome news for Florida’s citrus growers and consumers who love orange juice,” said Shannon Shepp, executive director of the Florida Department of Citrus. “This change better reflects the realities of today’s crop and helps ensure families across the country can continue enjoying the high-quality Florida Orange Juice they know, love and trust.”
Lowering the Brix requirement means more of Florida’s oranges can be used for 100% orange juice, helping the industry make the most of every harvest.
“The FDA proposal gives us more flexibility to use the fruit we’re able to grow, without compromising on taste or nutrition,” said Steve Johnson, a fourth-generation Florida citrus grower and chairman of the Florida Citrus Commission. “It’s another tool that helps us stay in business, keep people employed and keep Florida Orange Juice flowing to breakfast tables everywhere.”
The proposal comes after years of advocacy from growers, who first petitioned the FDA in 2022. Supporters say this small change is essential for more than one reason.
“If the 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 their favorite breakfast beverage for years to come,” said Matt Joyner, executive vice president and CEO of Florida Citrus Mutual.
Experts stress that lowering the Brix standard won’t change the flavor, nutrition or quality of 100% orange juice.
“If the minimum Brix is changed from 10.5 to 10, the taste will not be affected, nor will it change the overall nutrition density,” said Jennifer Hillis, a registered dietitian nutritionist at the University of South Florida College of Public Health. “100% orange juice remains a nutrient-dense beverage, offering vitamin C, potassium, thiamin, folate and other plant compounds linked to supporting heart, immune and brain health.”
Through important developments like this, and the efforts of countless other growers, scientists and advocates, Florida orange juice isn’t going anywhere. It remains one of the easiest, most delicious ways to get a burst of sunshine and nutrition, straight from Florida’s groves to your glass. Learn more at floridacitrus.org.