I can't speak of the specific challenges per se from an economic point of view for the food industry, but I can tell you about a couple of things that came up at the research meeting that I think are germane to the argument.
The food industry doesn't always have an idea of what level of sodium it can go down to, whether it's cheese or cured meat, before it starts risking safety. We've gotten used to certain levels of sodium. It actually now has to find us that data to say how low it can go and not compromise safety. Some of that data is actually missing because historically that's just the level the industry has been using for a number of years.
That's another important aspect. We're waiting for some of that data to occur over the next couple of years, which will have big implications for both the restaurant and the food industry, and the packaged industry as well, so that we know where we can go.