Reducing salt in canned vegetables

Published: 03/02/2021

In 2010, the members of the Dutch Association of Producers of Processed Fruit and Vegetables (VIGEF), in collaboration with Dutch supermarkets, decided to address the issue of salt levels in processed vegetables.

From 2010 to 2012, the members of VIGEF successfully managed to reduce the percentage of salt of their products by 30%. This means that in 2011, the key Dutch producers of processed vegetables were able to save 115,000kg of salt. This reduction of 30% is also in line with the recommendation made by the Dutch Institute for Public Health and the Environment (RIVM) to reduce the daily intake of salt by one-third (from 9g to 6g of salt per day).

Thanks to this measure implemented by the members of VIGEF, peas, green beans and carrots in cans and jars now contain 30% less of salt compared to two years before. With this salt reduction, processed vegetables fit perfectly in the daily consumption patterns as healthy and convenient alternative for fresh vegetables.

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