The Food and Drug Administration is moving to lower the minimum sugar requirement for pasteurized orange juice, a change aimed at helping American citrus farmers remain competitive amid declining harvests. The proposal would drop the mandated Brix level—a measure of natural sugar—from 10.5% to 10%.
The adjustment translates to a reduction of roughly one gram of sugar per eight-ounce serving, bringing it from 18 grams down to 17 grams. Officials say the change will have little to no effect on taste or nutrition but will provide significant relief to growers. Florida’s citrus industry, long battered by citrus greening disease and extreme weather, has seen sugar levels in its oranges fall. Producers have often been forced to import juice from Mexico and Brazil to meet the higher U.S. standard.
Under the FDA’s plan, farmers could market more of their domestic crop as juice without relying on imports. Industry analysts estimate the shift could save growers more than $50 million annually. The change is part of a larger FDA review of more than 250 food identity standards to modernize outdated regulations.
Health experts note that while orange juice provides vitamin C, potassium, and folate, it still contains high natural sugar and no fiber. Nutritionists continue to advise moderation, even with the adjustment. The proposed rule does not classify orange juice as “healthier” but rather updates the standard to reflect today’s agricultural realities.
