FDA proposes lower Brix standard for pasteurized orange juice amid crop challenges 

USA – The U.S. Food and Drug Administration (FDA) has proposed a rule to amend the standard of identity for pasteurized orange juice, reducing the minimum Brix level from 10.5 percent to 10 percent.  

This marks the first update to the standard since it was established in 1963. 

The Brix scale measures the sugar content in a liquid, and the proposed reduction reflects changes in agricultural conditions affecting orange groves, particularly in Florida.  

According to the FDA, this adjustment aims to promote fair dealing in the interest of consumers and provide additional flexibility to the food industry without significantly impacting the product’s taste or nutritional value. 

The proposed rule follows a petition submitted in July 2022 by the Florida Citrus Processors Association and Florida Citrus Mutual. The petition cited citrus greening disease—also known as huanglongbing—as a major factor contributing to declining sugar levels in oranges.  

The bacterial infection degrades the fruit’s quality and eventually kills the tree, affecting large areas of citrus production in the state. 

The petition also pointed to severe weather events that have further damaged Florida’s orange groves, resulting in lower yields and fruit with reduced sugar content. These changes have made it increasingly difficult for domestic producers to meet the current standard.  

The petition warned that, under the existing requirements, manufacturers may need to rely more heavily on imported orange juice with higher Brix levels to meet U.S. standards. 

The FDA acknowledged these concerns, noting that Brix levels in Florida oranges have steadily declined over recent decades due to environmental and disease-related factors.  

The agency emphasized that updating the standard of identity for pasteurized orange juice is part of a broader effort to modernize its portfolio of more than 250 food standards to ensure they remain relevant and beneficial to consumers. 

“The proposed change reflects the basic nature and essential characteristics of pasteurized orange juice while better aligning with current agricultural conditions,” the agency stated. 

The FDA concluded that lowering the minimum Brix level is unlikely to noticeably alter the flavor profile of orange juice or diminish its nutritional benefits.  

The agency is currently accepting public comments on the proposal as part of its rulemaking process. 

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