Yes, I would add that another part of the evidence base is that we have had information from many of the retailers and manufacturers that are adopting either approach, actually, that it is encouraging their reformulation. So they're actually taking proactive approaches to ensure that when their products go onto the market in the first place, they have a better nutritional profile, and for those that are already on the market, they're looking to see what they can do to improve them by getting a shift in the colour coding or in the percentage.
So we have some insight that there is a move within parts of the industry to produce a wider range of products, but in terms of knowing whether consumers will actually buy them, that depends on the purchasing till receipts, as well as the work that Deirdre has just mentioned.