Perhaps we could go back to the issue of sodium. I met recently with a group, whose name I can't remember, that was involved with the food processing industry. We were talking about the sodium reduction initiative, and they indicated that there were significant problems. In some products they've rolled out, they have voluntarily taken the sodium content down, and consumers have reacted very negatively to that.
Can you explain some of the concerns you've heard? Are you taking that into account as you look at sodium? While we want to provide healthier options, are you working with the food processing industry to ensure that we're not hurting them on a retail level?