A perverse feedback loop has clearly emerged. It seems that in the US at least, "To further enhance color, manufacturers add up to 10 percent vividly colored mandarin orange juice as well as pigment from orange peels." [1] Further, it seems that juice colour is actually designed and kept consistent. [2]

[1] https://www.americastestkitchen.com/cooksillustrated/how_tos... [2] https://www.xrite.com/fr-fr/blog/beverage-color-control