Thank you for your question.
Absolutely, it has been demonstrated that there is a taste function. But from a functional perspective, salt actually plays a very important role with respect to safety. It is an antimicrobial; it dehydrates many of the pathogenic microbes that are in food. So from that perspective, it absolutely has many different functions, as well as providing texture and so forth.
We have done a lot of research in terms of our development--for example, on incorporating herbs and spices and so forth--to reduce salt levels. We also do a lot of research into the actual replacements for salt. For example, potassium chloride is one of the products we use to reduce salt. However, we have found that if we start replacing too much of the salt, the food has a metallic flavour that the consumer rejects. But we do continue to do a lot of research in terms of flavour enhancers and other technologies that we can use to reduce salt. We're working very actively in that area.