Excellent. I think everybody around the table here is looking forward to that.
In regard to my next question, I've been following this for quite some time, and I've noticed even in my own life that when my kids were younger, baby food, for example, was extremely high in sodium. My wife and I used to make our own baby food. It seems that companies have already taken huge steps to make certain foods much more healthy for the Canadian consumer.
Another thing is potato chips. I'm one of those guys who just loves his snacks and crunchy potato chips. I've noticed that they've decreased the sodium in potato chips voluntarily.
I'm going to pose the question to Mr. Reaman and Ms. Tanaka. Where are some of the areas of greatest difficulty in reducing sodium? What are some of the challenges that we have to get over in bringing these levels down?