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There have always been traditional differences between the various regions of the British Isles. For example, meat consumption is greater in the North than the South; most families take some meat at every meal and this extends to the children. The North is the home of the savoury meat products, eg., faggots, rissoles and similar preparations and a high meat content for such foods as sausages is expected; between 80 and 90% with the cereal only present for binding purposes. Present minimum meat contents would be considered a swindle, also the nature of the lean meat and the lean meat/fat ratio. The high water content similarly would have been unacceptable.

Memories and musings of the long ago reveal revolutionary changes in the world's food trade and in particular, food sources and marketing in the United Kingdom. Earliest memories of the retail food trade are of many small shops; it used to be said that, given a good site, food would always sell well. There were multiples, but none of their stores differed from the pattern and some of the firms — Upton's, the International, were household names as they are now. Others, eg., the Maypole, and names that are lost to memory, have been absorbed in the many mergers of more recent times. Food production has changed even more dramatically; countries once major sources and massive exporters, have now become equally massive importers and completely new sources of food have developed. It all reflects the political changes, resulting from two World Wars, just as the British market reflects the shifts in world production.

Things seem to be going desperately wrong with the concept of the “brave new world” predicted by the starry‐eyed optimists after the Second World War finally came to an end. To those who listen only to what they want to hear, see everything, not as it is, but as they would like it to be, a new society could be initiated and the lusty infant would emerge as a paragon for all the world to follow. The new society in truth never really got off the ground the biggest mistake of all was to cushion millions of people against the results of their own folly; to shelter them from the blasts of the ensuing economic climate. The sheltered ones were not necessarily the ordinary mass of people; many in fact were the victims and suffered the consequences. And now that the state has reached a massive crescendo, many are suffering profoundly. The big nationalised industries and vast services, such as the national health service, education, where losses in the case of the first are met by Government millions, requests to trim the extravagant spending is akin to sacrilege in the latter, have removed such terms as thrift, careful spending, value for money from the vocabulary.

The authors provide primary data on salt iodisation of processed foods in Germany, analyse reasons for food processors' use or non-use of iodisation and derive implications for public health.

Statistical evidence is presented on the use of iodised salt in bread and bakery products, meat and meat products and dairy products in the German grocery-retailing sector. Information is based on mobile data collection in a representative sample of grocery stores in four German cities. These data are analysed with logistic regression models. Additionally, an online survey of bakers and butchers is utilised to record and to explain the use of iodised salt in specialised food stores.

Salt was added in 69.3% of the 29,910 foods analysed in the market study. When salt was added, iodised salt was used in only 28.5% of the cases. According to the online survey, only 44% of the bakers and butchers used iodised salt, and the user share declined over time. Incomplete information from processors on the role of iodised salt for public health is contributing to the low and declining user share.

The authors combine different market research methods and elaborate that the recommendation by the German Federal Ministry of Food and Agriculture – “If salt, then iodised salt” – is implemented to a very limited extent by the food industry and specialised food stores. From the behaviour of food processors and their perceptions of salt iodisation, the authors gain new insights for policy and public health.

The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR).

Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011.

All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p < 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C.

Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

Investigates the various major sociolinguistic subcultures of China with specific attention to their distinctive food preferences, coupled with a tradition of food symbols which interweave Chinese subcultures. Points out that, contrary to popular belief among foreign business people, there is no “China market”; rather, there are many diverse markets within China. Notes that there are many languages and, hence, cultures in the country, and the people do not all eat the same foods; yet, at the same time, there is a rich unity of symbolic tradition associated with the foods the Chinese eat ‐ indeed there is an elaborate food linguistic the semantics of which need to be understood by outsiders. Presents an introduction and overview of the diversity and unity of China as it relates to food, and its findings should be of value to those working in various aspects of the food and agriculture industries who may have an interest in China markets, those interested in either importing or exporting Chinese food products, exporting food processing equipment or farming and agricultural technology, and those in the food business serving Chinese populations of significant size around the world.

In discussing the subject of bread, or indeed any subject, one is of course confronted by the initial difficulty of definition. Nothing is harder than to define any concrete thing, no matter how common and well‐known it may be. This is not surprising when we remember that no one has ever succeeded in defining a definition. Perhaps the best attempt to do so is Pascal's, in the “Port Royal Logic,” and it is easy to drive a coach and six through the rules which he lays down for definitions to conform to. The only things that can be strictly defined are mathematical abstractions, such as a circle, which are formed on natural objects by pruning away their multitudinous properties till only two or three which can be expressed by a short and indisputable definition are left.

This work aims to explain the effect of common salt on absorbance spectra and solubility of textile direct dyes, which is important in analysing and reusing wastewater of dyeing process.

Several textile dyes such as Direct red 243, Direct yellow 86 and Direct blue 201 solutions with and without NaCl salt were used to study the effect of common salt on solubility of textile direct dyes. Several methods such as derivative spectrophotometry, principal component analysis and colorimetric techniques were used to analyse the absorbance spectra of dye solution.

The obtained results indicate that the effect of common salt on absorbance spectra and solubility of textile direct dye depends on the chemical structure of dyes. The NaCl salt significantly affects the solubility of Direct red 243 (red dye) and Direct yellow 86 (yellow dye) which have Azo compounds containing four SO₃ functional groups. But the NaCl salt does not change the solubility of Direct blue 201 (Blue dye) which has Azo compound containing two SO₃ functional groups. Also, the NaCl salt decreases the accuracy of dye concentration prediction.

During reusing wastewater of dyeing process, the amount of dyes has been evaluated via absorbance spectra of dye solution.

This work explains the effect of common salt on solubility of textile direct dyes and the accuracy of dyes concentration prediction.

A study of the price discounts granted by Morton Salt Company and other producers of table salt in the U.S. on their sales of table salt to grocery wholesalers and retailers. The discounts were found to be illegal under the Robinson-Patman Act by the Federal Trade Commission and the Supreme Court. The Commission and the Court believed that the discounts were unjustified price concessions granted to “large” buyers, consistent with the concerns of the Robinson-Patman Act. However, the evidence indicates that the most common discount – the “carload discount” – was received by virtually all buyers, regardless of the buyer’s size; the other discounts – “annual volume” discounts – though received primarily by “large” buyers, were likely cost based. The history of the discounts and likely reasons why they were granted are explored in detail.

Common salt (sodium chloride) is essential for life. Animals in the wild sometimes go to great lengths to satisfy their craving for it and we can assume that our early ancestors had similar instinctive needs. This may be the origin of our modern appetite for salt in present day circumstances where it is readily available and is included in many foods for preservation or processing purposes. In any event, the average Western intake exceeds the minimum necessary for survival by a factor of more than 10 to 1, so salt intake is only partially determined by physiological requirements.