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Below you'll find a list of all posts that have been tagged as “red label foods”

UF study: Red Makes Consumers Retain Attention to Food Labels

For many people, red means “stop,” and that’s what consumers are doing when they see that color on food information labels, according to a new study led by a University of Florida researcher. Zhifeng Gao, a UF/IFAS associate professor of food and resource economics, led the study with his now-former doctoral students Meng Shen and Lijia Shi, in which researchers …

Five Keys to Successful Citrus Degreening
By Mark A. Ritenour Many Florida citrus varieties reach legal maturity before developing the bright orange or yellow peel color consumers expect. As a result, fresh-market fruit often require degreening, a postharvest process that exposes harvested fruit to low concentrations of ethylene gas, a natural plant hormone that promotes chlorophyll breakdown and allows underlying yellow […]
Greening Growth Rate in Brazil Slows to Nine-Year Low
The 2026 citrus disease incidence survey conducted by Fundecitrus shows that greening affected 48.08% of orange trees in Brazil’s Citrus Belt spanning São Paulo and the Triângulo/Southwest Minas Gerais regions. This is a 0.9% increase compared to 2025, when the incidence rate was 47.63%. The rise was just 0.45% — significantly lower than the 3.28% […]