There are many, many challenges. There are also lots of opportunities, and as you quite rightly highlighted, there have been many companies, on specific products, that have made some great progress to date.
That said, within the food service environment we have a whole host of issues. Earlier Dr. Pipe raised sodium as an issue of food quality and food safety. I'd have to be in violent agreement with Dr. Pipe that it is an issue of both food quality and food safety. Sodium acts as a flavour enhancer, absolutely, but it also acts as a preservation agent and an anti-microbial agent.
There are many functions with respect to food safety: shelf life, food sitting out on trays, etc. These are all very genuine concerns that my industry is grappling with on a daily basis with our food offerings.