https://www.bloomberg.com/news/articles/2025-06-13/soon-your-orange-juice-will-have-even-less-fruit-in-it

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Dispatch

Soon Your Orange Juice Will Have Even Less Real Orange In It

As orange supplies suffer from greening disease, the flavor and
fragrance industry is developing workarounds to keep the taste of
bottled juice consistent. 

weekend-orange-lede

Illustration: Maggie Cowles for Bloomberg

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By Ilena Peng
June 13, 2025 at 6:00 AM EDT
Corrected
June 13, 2025 at 1:54 PM EDT
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Bottled orange juice, a staple of all-American breakfast tables, has
never been as natural as it seems. Orange juice was beloved in
Florida and California at the turn of the 20th century, but it didn't
travel well. In the 1930s, citrus farmers tried to freeze and can the
juice to transport it further afield, but the process yielded a
nearly undrinkable product. When the US government was searching for
solutions to get more Vitamin C to soldiers during World War II,
scientists discovered that removing water enabled OJ to be frozen and
safely shipped. And thus, concentrate was born.

The concentration process strips juice of its natural oils, so juice
companies had to add flavor and fragrance back later, using oils and
essences derived largely from peels. These scientific innovations
brought OJ into more American homes and diners than ever before. They
also laid the groundwork for the study and development of citrus
flavors, now a nearly $5 billion market.

 
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