The Florida Department of Citrus (FDOC) addressed what it called misconceptions surrounding the recent Food and Drug Administration (FDA) proposal to decrease the required sugar levels in pasteurized orange juice (OJ).
Excerpts from an FDOC statement follow:
The Florida citrus industry … (has) advocated for this modification for years to more accurately reflect the natural changes in Florida’s citrus crop.
Simultaneously, recent years have seen an emphasis on reducing sugar consumption — particularly refined sugars and added sugars in highly processed foods — and understandably so.
When it comes to natural sugars, however, experts take the opposite stance. Multiple organizations … all agree that natural sugars have a very important place in a balanced diet … In the case of 100% orange juice, “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,” said Jennifer Hillis, a registered dietitian nutritionist at the University of South Florida College of Public Health.
However … this American beverage staple is oftentimes the primary target for backlash from those concerned about added sugar intake and incorrectly lumped into the same group as sugar-sweetened beverages.
With education still needed for many consumers on the difference between natural and added sugars, it would be easy to misinterpret the recent FDA’s proposed ruling as a response to the rising concerns of sugar consumption, but that is not the intent or purpose behind this modification.
“The supply challenges resulting from citrus greening and recent hurricanes, not a change in consumer preference, is what’s really behind the industry’s advocation for lowering the minimum Brix requirement,” said Shannon Shepp, executive director of the FDOC. “And, as global orange juice supplies tighten, we are starting to see cheaper, less nutrient-dense alternatives on grocery store shelves.”
“Blends and ‘juice drinks’ often arrive in cartons and bottles that mimic the look of 100% orange juice,” said Marisa Zansler, director of economic and market research for the FDOC. “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.”
From the Florida citrus growers’ perspective, lowering the standard for sugar levels by a half degree means that they’ll be able to harvest more Florida oranges destined for 100% orange juice.
If the proposed rule goes into effect, will it change the taste of 100% orange juice? Experts report that it won’t.
Source: FDOC
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