Thank you for the question. Let me start off by commenting with regard to the threshold.
Denmark, as we know, has set a threshold of 2%, and I will respond now, as a member of the task force, that this was one of the questions we struggled with throughout our deliberations. Dr. Stender of the University of Copenhagen, I believe, if I have his name and affiliation correctly, presented to the task force and he was asked that specific question: why did Denmark choose 2%? His response was somewhat surprising to me as a member of the task force. He said, “Well, a 5% overall limit would have achieved the objective”. I found that somewhat interesting, being a task force member.
With regard to the product differential in Denmark versus Canada, first of all, we're dealing with two totally different marketplaces, one having a much smaller population, about a quarter of our size, if my memory serves me correctly, and different purchasing practices too. They purchase more on a daily basis than we do here in Canada. They also use a lot more butter, to my understanding, and as an alternative, they went into the tropical fat solution. In that case they were able to produce it. My understanding also is—and this is after conversation with my member companies—they don't necessarily offer the same product range as we do here in Canada. So they may be challenged there.
Also, in regard to some other applications of the other uses of trans fats, such as in icings, Europe allows for additional additives to the food products that we currently don't have here. I'm talking about in the way of emulsifiers.