Pizza, baked beans and pasta producers still need to reduce salt levels, according to the latest Food Standards Agency (FSA) product survey.
The FSA announced last month that one children's pizza was found to contain almost three times as much salt as a rival brand and that some standard cans of baked beans had two thirds the salt content of other companies'.
The FSA chairman Sir John Krebs said: "The fact that the salt in one can of baked beans or a pizza can vary so dramatically indicates that manufacturers can reduce the amount of salt they add to these products."
Among children's pizzas, Iceland's Kids Crew Cheese and Tomato Pizza and Sainsbury's Blue Parrot Café Cheese and Tomato Pizza had the highest levels. Sainsbury has since changed its recipe. Dr Oetker Crisp Fine Base Speciale Pizza was the worst thin crust meat-topped pizza and Pizza Hut Thin Base Margherita the worst thin crust cheese and tomato takeaway pizza.
Morrison, Budgen and Somerfield baked beans all had higher salt levels than Co-op, Waitrose and Heinz brands.
Following the FSA's unveiling of its survey Heinz said that its new £5m promotional budget would cover reduced sugar and salt baked beans.
The marketing manager Ben Pearman said that Heinz had cut salt by a further 15% in its standard beans, representing a 30% reduction over two years, and that a new variant had 58% less salt than the new standard version.