levels. Overall, the collaboration among stakeholders advocating on the prevalent nutrition issue of high sodium consumption, and support from all levels of government in developing policies are critical1,6,11,12.
             There is a challenge associated with the introduction of public health nutrition policies (specifically sodium reduction) at the provincial level because of the complex the health promotion legislation, and systems involved need to make drastic modifications. The introduction of nutrition policies institutionally requires the involvement of an interdisciplinary range of individuals and several economic resources. Also, changes such as sodium reduction, food labeling, or fortification of milk require extensive effort and long periods to establish and maintain. Hence, research is needed to prove that sodium should be reduced in, for example, processed food. Such research involves significant resources (people, money, etc.), and can be very time to consume, often requiring several years16.
             Nutrition-related changes (such as sodium reduction) proposed by healthcare professionals are difficult for policymakers to implement due to various and clashing factors involved. This requires difficult adaptation by consumers and various modifications by the food industry10,12.
             Making such changes is challenging for the food industry, as certain ingredients and nutrition compositions (e.g. sodium) impact the texture and flavors of food products. Also, reducing salt would decrease the product shelf life and affect the safety of the product. As a result, it is difficult for food industries to determine the most appropriate substitutions required while balancing the needs of consumers purchasing their food products16. Furthermore, the cost of finding alternatives is also a setback for food manufactures as salt is cheap and easily accessible ingredient.
             Additionally, food products tend to have same or similar composition for years, so w...