NAFDAC Steps In, In Saccharine-In-Bread Controversy

The National Agency for Food and Drug Administration and Control (NAFDAC) has intervened in the ongoing saccharine-in-bread controversy.

The agency made the clarification in view of a recent video circulating online and suggesting that Nigerians should avoid bread because of alleged use of the product in baking their bread.

In a press release signed by the Director General of NAFDAC, Prof Christianah Adeyeye, NAFDAC has said the use of saccharine in bread was not permitted by either the Nigerian Industrial Standard (NIS) or the Codex General Standard for Food Additives (GSFA).

“The attention of the National Agency for Food and Drug Administration and Control (NAFDAC) has been drawn to a video circulating on social media titled: “Bread sold in markets failing laboratory tests, NAFDAC raises fresh alarm”. The reporter stated that NAFDAC had raised a concern that “most of the bread in the market are failing laboratory tests due to the fact that producers are using saccharine to bake bread more than they are using sugar due to the high cost of sugar.

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“As a responsive regulatory Agency, NAFDAC wishes to provide clarification that the content of the video on avoiding bread in Nigeria does not reflect the observation of NAFDAC which was made during a stakeholders’ engagement held on 16th August 2024 in Ibadan, Oyo State.

“At no time during that engagement with stakeholders did NAFDAC suggest that Nigerians should avoid bread baked and sold in Nigeria.

“The Agency is a responsible regulator and does not make general statements capable of causing panic and fear in the population.

“Any baker found to be using unapproved food additives, in this case, saccharine, is appropriately sanctioned in line with the extant regulatory provisions.

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“The Nigerian Industrial Standard (NIS) does not permit the use of saccharine in bread. This is the same for the Codex General Standard for Food Additives (GSFA), an authoritative reference point for food additives, which also does not permit the use of saccharine in bread.

“Like other food additives, sweeteners usually undergo thorough risk assessments for safety by an Expert Body, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) before approval for use.