Abstract: A saltiness enhancing mixture containing only non-chemical named ingredients generally recognized as safe which substantially reduces the typical amount of sodium per serving in many types of foods while yet preserving an equal level of perceived saltiness without introducing predominant spicy flavor and without adding bitter notes requiring more than typical levels of sweetener.

Abstract: A method for a producer/seller of educational materials including webisodes, dealing with loss prevention, to sell such materials via security integrators, human resource outsourcers, and other services providers to end-user businesses that are clients of the integrators, human resource outsourcers or services providers. A method for such integrators, human resource outsourcers or service providers to sell such training materials to their end-user clients. The method involves identification of tier resellers, selling of a subscription basis training series mainly accessible via password protected online access to, generally, SCORM compliant formatted high production quality video and a method for capitalizing on a vast threshold between demand and supply and availability and economic feasibility of producing such high quality materials.

Abstract: A natural salt substitute for certain tomato based foods, comprising onion powder and paprika mixed in a particular ratio range resulting in a non-chemical substitute for salt for use with certain tomato based foods. A method for making foods have a salty taste without chemicals. A method for making a very low sodium ketchup with a salty taste with ingredients with no long chemical names.

Abstract: A diagonally divided bottle is disclosed, wherein the bottle includes at least two bottle sections separately formed, each bottle section including a bottom wall and outer wall extending therefrom defining a chamber. At least one portion of the outer wall of each bottle section has a portion adapted to mate with the portion of another bottle section. The mated portions of the bottle sections form at least one common wall. The common wall is arranged at an angle diagonal to a plane tangential to a front of the bottle such that products contained in the chambers of the bottle sections are simultaneously viewed when the diagonally divided bottle is observed from a front.