The National Agency for Food and Drug Administration and Control (NAFDAC) has declared that BON Bread is safe for consumption, stating that the preservative used in its production is within approved limits.
The agency gave the clarification after completing a scientific investigation into a viral social media video that raised concerns about the product’s shelf life.
The controversy began on April 13, 2026, when a blogger, identified as Love Dooshima, posted a video expressing alarm over a loaf of bread she said had remained fresh for nearly two months without going mouldy.
Though she did not mention any brand, BON Bread’smanufacturer claimed the product was theirs and denied the allegation.
The video went viral, prompting the company to serve Dooshima a N50 million lawsuit.
She was subsequently detained by the Nigeria Police Force on April 20 after honouring an invitation to the Zone 7 Police Headquarters in Abuja over allegations of cyberstalking, fraud and mischief.
Dooshima was released around 12.30am the following day after the Inspector-General of Police, Olatunji Disu, reportedly intervened.
The Federal Competition and Consumer Protection Commission also announced a probe into the matter.
It was against this backdrop that NAFDAC’s Director General, Prof Christianah Adeyeye, disclosed the agency’s findings in a statement released on Sunday.
“Though the complainant did not mention the brand or producer of the said bread, Food & Food Integrated Company Limited claimed that the said bread is produced by the company, and that the allegation was not true,” Adeyeye said.
Adeyeye added that NAFDAC’s Greater FCT Directorate conducted an investigative inspection of the company’s Abuja bakery on April 20, and bread samples were obtained from both the production facility and the open market for laboratory analysis.
“Investigation by the agency revealed that the company in question commenced bread production in the year 2006 and has successfully gone through several product license renewals without any penalties or recalls,” she said.
Laboratory findings revealed that calcium propionate was used as preservative, and that the amount of the preservative used was within the limits specified in Codex Alimentarius (Food Code),” Adeyeye stated.
She further explained that calcium propionate content from the three sets of samples taken from both the production facility and the open market “were satisfactory,” and that “the bread samples analysed did not contain objectionable substances, including bromate and non-nutritive sweeteners.”
Adeyeye stressed that the findings were in line with global food safety standards.
“Producers of bread are allowed to engage in practices that may extend the shelf life of their products provided such practices meet the requirements as stipulated in the Codex Alimentarius, a standard endorsed all over the world,” she said.
“As a result of the foregoing, the public is hereby informed that the company is not in violation of any of the agency’s regulations,” she added.
The NAFDAC Director-General also urged members of the public to always report concerns about regulated products directly to the agency before going on social media.
“The public is implored to always visit any of the NAFDAC offices nationwide or use our different electronic handles, including the recently launched call centre to lay complaints before going to the social media to speak on any issues concerning regulated products. This will ensure that such matters are discreetly and thoroughly investigated,” she said.
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