Health committee  Sodium is a much different.... I forgot to say that in terms of trans fat, we are extremely proud of how quickly our members responded to the trans fat imperative—very efficiently and very effectively. In terms of sodium, we're getting the same type of response. It's a much more complex ingredient to change.

Health committee  Yes, there was monitoring that was done, and Health Canada is committed to doing the same monitoring in terms of sodium.

Health committee  I think what we have—

Health committee  You can pull it right off the Internet. In fact, there are short bios on all 19 members of the FRAC.

Health committee  Right now, all I can say is we have extremely aggressive targets to meet by 2016 to bring down our sodium from the current level of 3,400 to 2,300, and we are—

Health committee  —committed as an industry to do the product reformulation in order to meet those targets.

Health committee  Trans fats are an example where the industry was extremely responsive. Again, as I say, sodium is more—

Health committee  Yes.

Health committee  That is something that Health Canada is working towards right now. They're in the process of—

Health committee  According to population health surveying that Health Canada has done, that's right.

Health committee  No. We found out at the same time as all the other members of the working group that it was going to be FRAC that was going to be--

Health committee  One of our challenges in the food industry—and we recognize that we have a lot of work to do to reduce the sodium in our products—is that if people's palates don't have an opportunity to adjust, they are going to be using that salt shaker more.

Health committee  I think you'll find that where there are anomalies, in terms of products that have high sodium levels, those are going to be brought in line. These targets are very aggressive. And the taste profiles are going to change, there's no question about it, to me, in order to meet those targets.

Health committee  I can't speak on behalf of packaged goods, but I can say that the reformulation is going to result in the use of ingredients that are going to be more expensive. There's no question that this is going to have an inflationary effect on the cost of food once the transformation of the food supply happens as a result of the sodium reduction targets.

Health committee  One of our challenges, as an industry, is we'd like to do more milk promotion; we would like to put more dairy products on our menu. But quite frankly, because the cost of milk is rising far faster than the cost of production, the Canadian Dairy Commission is pricing milk right off our menus.