You could talk about basic entrepreneurs. They're as confused right now as the customer is about all the different requirements and things that are out there. It's difficult. They're also dictated to by the manufacturers who provide the food they use, so there are a bunch of things.
As Joyce said on trans fats, if you want to deal with trans fats, you have to go right down to who's providing and delivering those foods.
I also think we have conflicting regulations. An example is gluten. Some restaurants want to say they're gluten free in certain foods. We were told by another entity--the CFIA or others--that we have to be 100% sure this food isn't beside this other food; if it is, then you can never say it's gluten free. Then we talk to Health, and we talk to the people who want gluten-free food, and they say, no, that was nice of you to try, but you put us in an impossible position; we can't ever say that.