With the food industry, one of my roles has been as an advisor to a charity called Heart UK, which is concerned mainly about inherited forms of cardiac disease. It has been persuading the food industry to make cuts in salt in their foods, and particularly in the saturated fat content of their foods. Some parts of the food industry are being quite receptive to bringing about these changes.
One of the problems is when you change the labelling on a food to low fat, it doesn't necessarily mean it will translate into people eating less of that food. It's sometimes used as permission to eat. I think we do have some problems with the way food is sometimes marketed, that it may seem at first like a good change, a reduced-fat product, but then people think you can eat twice as much of it.