Fruit Juice Insights

MEYED Newsletter | April 2025 | Published every two weeks #3

🧃U.S. May Adjust Brix Standard: Senate Bill Aims to Support Local Orange Growers

Florida Senators Rick Scott and Ashley Moody have introduced the "Defending Domestic Orange Juice Production Act" to the U.S. Senate. The bill proposes lowering the required sugar content for pasteurized orange juice from 10.5% Brix to 10%. Under current regulations, oranges falling below the 10.5% threshold cannot be used to produce not-from-concentrate juice. The proposal comes amid falling Brix levels in Florida oranges, which are increasingly unable to meet the standard. If passed, the bill would require the FDA to adjust its regulations accordingly, aiming to keep more locally grown oranges in the juice supply chain.

🧃UK Suspends Import Tariffs on Key Food & Drink Items Until 2027

The UK government has suspended import tariffs on 89 essential food and drink categories until July 2027 in a move to spur economic growth and cut consumer costs. Products like fruit juices, pasta, spices, and agave syrup are included in the scheme, which is expected to save businesses across the country at least £17 million annually.🧃U.S. May Adjust Brix Standard: Senate Bill Aims to Support Local Orange Growers

Florida Senators Rick Scott and Ashley Moody have introduced the "Defending Domestic Orange Juice Production Act" to the U.S. Senate. The bill proposes lowering the required sugar content for pasteurized orange juice from 10.5% Brix to 10%. Under current regulations, oranges falling below the 10.5% threshold cannot be used to produce not-from-concentrate juice. The proposal comes amid falling Brix levels in Florida oranges, which are increasingly unable to meet the standard. If passed, the bill would require the FDA to adjust its regulations accordingly, aiming to keep more locally grown oranges in the juice supply chain.

🧃UK Suspends Import Tariffs on Key Food & Drink Items Until 2027

The UK government has suspended import tariffs on 89 essential food and drink categories until July 2027 in a move to spur economic growth and cut consumer costs. Products like fruit juices, pasta, spices, and agave syrup are included in the scheme, which is expected to save businesses across the country at least £17 million annually.

🧃Freeze on U.S. Federal Funding Puts Agricultural Research at Risk

The Trump administration’s freeze on federal research funding has brought agricultural and food science projects at numerous U.S. universities to a standstill. Even leading institutions like UC Davis have had to suspend initiatives. Experts warn that critical research in areas like crop resilience, climate adaptation, and food safety is now under serious threat. The funding halt has also created uncertainty for current and future graduate students in the field.

🧃Food Waste Accounts for 16% of EU Emissions, Report Finds

The European Environment Agency (EEA) has revealed that around 16% of the EU’s total greenhouse gas emissions come from the food system, with food waste playing a major role. The waste represents an estimated €132 billion in economic losses each year—not just in food, but in water, land, and energy used during production. The EEA’s latest report, "Preventing Waste in Europe," warns that progress on preventive measures remains limited and calls for urgent, more effective strategies.

🧃EU Launches ‘72-Hour Food Stock’ Strategy for Crisis Resilience

The European Union has introduced a new “Resilience Union Strategy” aimed at strengthening preparedness among member states. The strategy recommends that every household maintain at least a 72-hour supply of food. Designed to boost community resilience against geopolitical tensions, cyber threats, and climate-related disasters, the initiative marks a step toward making the EU more crisis-resilient.

🧃EU Agri-Food Trade Hits Record High in 2024

According to the European Commission’s 2024 trade report, the EU’s agri-food trade has reached record levels on both export and import fronts. Exports rose 3% to €235.4 billion, while imports increased 8% to €171.8 billion. The UK remained the EU’s largest market, despite drops in exports to Russia and China. The trade surplus stood at a positive €63.6 billion.

🧃UK to Crack Down on Misleading ‘Green’ Claims with Instant Fines

The UK’s Competition and Markets Authority (CMA) has been granted new powers under the Digital Markets, Competition and Consumers Act to directly fine companies making misleading environmental claims. Brands using terms like “sustainable,” “natural,” or “climate-friendly” without clear evidence may now face penalties of up to 10% of global annual turnover. The new rules aim to combat greenwashing and enhance consumer trust by requiring greater transparency and accountability in environmental marketing.

🧃Severe Drop in Brazil’s Orange Production Forecasted

According to Fundecitrus' April 10, 2025 forecast, orange production in Brazil’s São Paulo and West-Southwest Minas Gerais citrus belt is expected to reach 230.87 million boxes (40.8 kg each) for the 2024–2025 season. While this is a slight 1% increase from the February forecast, it represents a sharp 24.58% decline from last season. Drought, extreme heat, below-average rainfall, and a greening disease rate exceeding 9% are cited as key factors. The total production loss is estimated at 50 million boxes. The next forecast update is due on May 9, 2025.

🧃Florida Orange Output Stagnates, Grapefruit and Tangerine Production Rises

The USDA’s National Agricultural Statistics Service (April 10, 2025) projects Florida's total orange production at 11.6 million boxes—unchanged from earlier estimates but down 36% from last season. Non-Valencia oranges are forecasted at 4.6 million boxes, and Valencia at 7 million. Meanwhile, grapefruit production rose by 8% to 1.3 million boxes, primarily driven by red and white varieties. Tangerine and tangelo production also saw a 14% increase, reaching 400,000 boxes. Lemon output remained steady at 600,000 boxes.

🧃Spain Turns to Bioplastics for Farming and Packaging Solutions

Spain’s COM4PHA project is pioneering the development of biodegradable plastics as eco-friendly alternatives to traditional materials. Backed by industry and research institutions, the initiative focuses on producing polyhydroxyalkanoate (PHA)-based plastics for use in agriculture and packaging. These materials, generated by microorganisms, offer benefits such as improved crop yield, water savings, and reduced chemical usage—especially in sectors where polyethylene films are commonly used. A key element of the project is the development of PHBV copolymers for agricultural films and packaging.

🚀 Functional Jam Production Using Citrus Peel

A recent study published in Foods explored the potential of incorporating citrus peels into jam formulations to enhance their nutritional and functional properties. The global citrus industry generates a significant amount of waste, with peels accounting for nearly 50% of the fruit’s total mass. In this study, jams were prepared using traditional methods but enriched with citrus peel. Results revealed high levels of bioactive compounds—such as polyphenols, flavonoids, and vitamin C—highlighting their antioxidant properties and potential health benefits. Among the tested samples, orange peel jam emerged as the most preferred in sensory evaluations, suggesting strong consumer acceptance and promising market potential.

🚀 The Effect of Cranberry Juice-Based Functional Additives in Sourdough Bread

Functional bread production has gained momentum in the food industry, with a growing trend of enriching breads using naturally antioxidant-rich ingredients like fruits. A study published in Applied Sciences evaluated new cranberry juice-based additives—both fermented and non-fermented (using L. plantarum ATCC 14917)—in sourdough bread production. The findings are promising: breads made with the fermented additive showed enhanced nutritional value, higher organic acid content, and extended shelf life. Importantly, despite the formulation changes, the additives did not negatively impact the bread’s physicochemical or sensory properties, indicating their suitability for clean-label functional bakery products.

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