Some processed food manufacturers have started using iodized salt in some of their products in recent years at least where I live, though. (Northern Europe)
I don't know if that's an entirely a local thing or a wider thing e.g. in the EU. AFAIK the local soil here isn't that rich in iodine and so produce doesn't end up containing as much iodine either. The local food authority ended up recommending that iodized salt be used not only in schools etc. but also in bakeries and the food industry. Apparently some have followed suit, although not to a full extent.
A quick look at some store-bought packaged bread and the package of a frozen baguette I ate last night shows a bit more than half of them have or had iodized salt. That includes, perhaps a little surprisingly, the store-brand frozen baguette. The few other packages I have at hand don't indicate iodized salt but I've heard its use in the food industry has increased from the practically zero it used to be.
So, the answer might be a resounding no or a less resounding one, depending on where you are.
[1] Source: general impression of what I've read and heard, so basically a hunch
Some processed food manufacturers have started using iodized salt in some of their products in recent years at least where I live, though. (Northern Europe)
I don't know if that's an entirely a local thing or a wider thing e.g. in the EU. AFAIK the local soil here isn't that rich in iodine and so produce doesn't end up containing as much iodine either. The local food authority ended up recommending that iodized salt be used not only in schools etc. but also in bakeries and the food industry. Apparently some have followed suit, although not to a full extent.
A quick look at some store-bought packaged bread and the package of a frozen baguette I ate last night shows a bit more than half of them have or had iodized salt. That includes, perhaps a little surprisingly, the store-brand frozen baguette. The few other packages I have at hand don't indicate iodized salt but I've heard its use in the food industry has increased from the practically zero it used to be.
So, the answer might be a resounding no or a less resounding one, depending on where you are.
[1] Source: general impression of what I've read and heard, so basically a hunch