Caterers and takeaway operators will be set new maximum targets for the salt content of their dishes in a government bid to improve the nation's diet.
As part of the Responsibility Deal on salt reduction the Department of Health wants to cut the amount of salt in popular dishes, such as fish and chips and sandwiches, to help reduce rates of heart disease and stroke.
Catering and takeaway outlets as well as food manufacturers will be set maximum targets for the salt content in their dishes and will also be urged to promote low-salt options.
Anna Soubry, the public health minister, called on more caterers and restaurants to cut the amount of salt they use.
"Today our typical shopping basket contains much less salt than it did 10 years ago, but more needs to be done to help lower these levels even further," she said.
"We need more companies pledging to reduce salt levels, particularly in the catering and takeaway sector."
Soubry said that 90 companies had already pledged to reduce salt levels. "[But] we want to see real action from many more," she added.