NAFDAC Clears BON Bread, Says Shelf Life Meets Safety Standards

JOEL OLADELE, Abuja

The National Agency for Food and Drug Administration and Control (NAFDAC) has cleared BON Bread of any regulatory breach, saying laboratory investigations confirmed that the product’s extended shelf life is safe and compliant with approved food standards.

The clarification followed public concern triggered by a viral social media post alleging that a loaf of bread remained unspoiled for over two months, raising questions about the preservatives used in its production.

In a statement issued on Sunday by the Director-General of NAFDAC, Prof. Christianah Adeyeye, the agency said the claims prompted an immediate scientific and regulatory investigation to protect public health and provide evidence-based clarification.

The controversy began on April 13, 2026, when an internet blogger claimed that a loaf of bread supplied for retail sale showed no signs of moulding after being kept for more than two months.

Although the brand was not initially identified in the post, Food & Food Integrated Company Limited, producer of BON Bread, later acknowledged that it was the product in question and denied any wrongdoing.

NAFDAC said it responded swiftly by deploying officials from its Greater Federal Capital Territory (FCT) Directorate, who carried out an inspection of the company’s bakery facility in Abuja on April 20, 2026.

During the inspection, samples of BON Bread were collected directly from the production line, while additional samples were purchased from retail outlets in the open market for independent laboratory analysis.

The agency said the investigation also reviewed the regulatory history of the company, noting that Food & Food Integrated Company Limited has been in operation since 2006 and has consistently renewed its product registration without sanctions, recalls or compliance issues.

According to NAFDAC, laboratory results confirmed the presence of calcium propionate, a preservative commonly used in baked products to extend shelf life. The agency said the levels detected were within internationally accepted limits prescribed by the Codex Alimentarius food standards.

“The calcium propionate content from the test results of the three sets of BON Bread samples taken from both the production facility and the open market were satisfactory,” the agency stated.

It further disclosed that no harmful or prohibited substances, including potassium bromate and non-nutritive sweeteners, were detected in any of the samples analysed.

NAFDAC emphasised that the use of preservatives in bread production is permitted under global food safety regulations, provided such usage complies with approved scientific thresholds.

“Producers of bread are allowed to engage in practices that may extend the shelf life of their products, provided such practices meet the requirements stipulated in Codex Alimentarius, a globally recognised standard,” the statement added.

Based on the findings, the agency concluded that BON Bread poses no safety risk to consumers and that the manufacturer is in full compliance with regulatory requirements.

“The company is not in violation of any of the agency’s regulations,” Prof. Adeyeye stated.

NAFDAC also urged members of the public to exercise caution when reacting to unverified social media claims, warning that such narratives could create unnecessary panic and misinform consumers.

The agency advised Nigerians to channel complaints and concerns through its official offices, digital platforms, and call centre for prompt investigation.

It said the use of proper regulatory channels would ensure that food safety issues are handled scientifically and discreetly, rather than being escalated through online speculation.

The development comes amid heightened public sensitivity to food preservation practices in Nigeria, particularly concerning additives and shelf-life extension in packaged and baked food products.

NAFDAC maintained that it will continue to strengthen surveillance and testing of regulated products to safeguard consumer health and maintain public confidence in the food industry.