Thank you very much.
My question is for Phyllis. I note that you were a member of the subcommittee on the sodium working group, so you would have some expertise there.
Can you provide us with some information? Certainly the government can't change regulations in a vacuum. It's going to have an effect when that sort of thing happens. Could you outline what the process would be for food manufacturers to reduce sodium across the board? How long would that take in terms of product development? What would the cost be to the manufacturing sector? Can you expand that to labelling as well? What effect does that have on industry in Canada?