Q, I'm only familiar with the Oz performance of processed and junk food companies; they're on record as refusing to use iodised salt in their processing. It gained some exposure recently as a result of medicos claiming that an Oz survey of consumers indicated that something approximating half of the population had insufficient iodine intake to avoid thyroid problems. I forget the details of whether the surveyed consumers were only pregnant women, only women of child-bearing age or the whole population, but the take-home message was that women intending pregnancy ought to ensure that whatever salt they ate (keeping it restricted to ensure sodium intake didn't get out of hand) was iodised.
One suggested method was to try and convince bakers to use iodised salt (instead of ordinarily-refined salt) when baking bread, in much the same way as they use folate in bread to decrease the frequency of bubs affected by spina bifida; the largest baking companies refused point blank to even consider using iodised salt.