I would say that governments have been very clear that a variety of voluntary approaches have been used, including guidance to industry setting benchmarks. We've released guidance benchmark levels. What we're seeing, for example, is that in a number of food categories, sodium levels are now down by about 10%. We are a third of the way to where we wanted to be by 2016.
The approach has always been to understand how and whether these mechanisms and tools we're using are working, and we have seen significant progress.