Thank you for your question.
The first thing that comes to my mind is that there are many different members of the food industry, and they all make many different products in different categories. The way food is processed by category and the way salt is used is different in every category. There are probably technical challenges within categories, if you will, and there are different solutions by category in ways of reducing. I know that in my category, different grains have different solutions for how you manufacture them. There's quite a bit of technical expertise required. And when something is for the health of the population, I think the food industry responds in a responsible, collaborative manner. This is the right thing to do.