The National Agency for Food and Drug Administration and Control, NAFDAC, has cleared Food & Food Integrated Company Limited, makers of BON Bread, of any regulatory violation following a scientific investigation into a viral social media video alleging that a loaf of bread remained unspoiled for two months.
The controversy began on April 13, 2026, when a blogger, identified as Love Dooshima, posted a video expressing concern over a loaf of bread she claimed had remained fresh for nearly two months without developing mould.
Although the blogger did not mention any brand in the video, Food & Food Integrated Company Limited later claimed that the bread in question was its product and denied the allegation.
The video went viral, prompting the company to reportedly serve Dooshima with a ₦50 million lawsuit. She was later 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.
She was released around 12:30 a.m. the following day after the Inspector-General of Police, Olatunji Disu, reportedly intervened.
The Federal Competition and Consumer Protection Commission, FCCPC, also announced a probe into the matter.
Following the public concern generated by the video, NAFDAC said it commenced an investigation to provide evidence-based scientific findings on the safety of the product.
In a statement released on Sunday, NAFDAC Director-General, Prof. Christianah Adeyeye, said the agency’s Greater FCT Directorate carried out an investigative inspection of the company’s Abuja bakery on April 20.
She said bread samples were collected from both the production facility and the open market on the same day and taken for laboratory analysis.
According to Adeyeye, investigation revealed that Food & Food Integrated Company Limited commenced bread production in 2006 and had successfully undergone several product licence renewals without any penalties or recalls.
She said laboratory findings showed that calcium propionate was used as a preservative in the bread, but the quantity used was within the permissible limits specified by the Codex Alimentarius, also known as the Food Code.
“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,” Adeyeye said.
She added that the calcium propionate content in the three sets of samples obtained from the production facility and the open market was satisfactory.
The NAFDAC DG also said the bread samples did not contain objectionable substances, including bromate and non-nutritive sweeteners.
Adeyeye explained that bread producers are allowed to adopt practices that extend the shelf life of their products, provided such practices comply with globally accepted 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.
“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 said.
NAFDAC, however, advised members of the public to report complaints about regulated products to the agency before taking such matters to social media.
Adeyeye said doing so would allow the agency to discreetly and thoroughly investigate complaints and provide scientifically verified findings to the public.
