From a food sciences point of view, people are interested in salt substitutes. The challenge is to find which salt substitutes are safe and which ones can be used in food processing. The other aspect that we are promoting, at both the Sodium Working Group and the CIHR, is the so-called knowledge translation. We are trying to reach out to the public. We are looking for the best vehicles to get the public energized in this partnership. We needed to innovate in our messaging and our evaluation techniques. We want to discover which strategy is the most effective so that we can help to form an active partnership between the public and the government.
On November 16th, 2009. See this statement in context.