Thank you very much, Madam Chair.
I was going to ask Mr. Reaman about the challenges facing his industry if we perhaps do move too fast. What are the challenges for your industry, and perhaps for prepared food as well?
We're looking at different models around the world, such as in Finland and the U.K., who were way off the charts when they started and are not even down to where we are today. We are now moving ahead and are taking a leadership role here in Canada, but I can see the challenges facing restaurants, for example. You could have restaurant A providing low-sodium food, but at the end of the day, if the food tastes awful and costs a lot, maybe from a marketing standpoint as a business model that company would have challenges actually staying in business, because at the end of the day, the consumer chooses what foods they want to purchase and where they want to go.
Are there health risks if, let's say, the government just mandated that by this or that date you had to have certain things done? Are there options out there in terms of the anti-bacterial and preservative issues you mentioned on which we could get started now?
Maybe Ms. Tanaka and Madame L'Abbé could comment on that, but we'll start with you, Mr. Reaman.