FCCPC unsafe food substitutes warning targets bakers and confectionery operators as the agency demands safer ingredients, accurate labels and traceability

Federal Competition and Consumer Protection Commission Executive Vice Chairman Tunji Bello warned bakery and confectionery operators in Lagos on Tuesday, August 11, 2026, against using unsafe food substitutes, prohibited additives or misleading labels as rising production costs put pressure on businesses.

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Bello issued the warning during a stakeholder engagement organised by the FCCPC’s South-West Zonal Office at the Lagos Chamber of Commerce and Industry.

Represented by the South-West Zonal Coordinator, Dr Olubunmi Otti, Bello said the meeting was aimed at improving compliance with consumer protection, product safety, quality and labelling requirements across the sector.

The warning comes as bakeries and confectionery businesses contend with rising costs of flour, sugar, energy, transport, packaging, equipment and financing.

Bello acknowledged the commercial pressures facing operators but stressed that difficult economic conditions could not justify practices that put consumers at risk.

“Food safety cannot be compromised in the pursuit of profit,” Bello said.

Bread and other baked products are consumed daily by millions of Nigerians, making the safety of ingredients and production processes particularly important.

Bello said consumers generally cannot determine where ingredients originated, how they were stored or the conditions under which food was produced. As a result, consumers depend on manufacturers and distributors to maintain proper hygiene and provide accurate information.

The FCCPC said the responsibility extends across the entire supply chain, covering ingredient sourcing, production, hygiene, handling, packaging, labelling, storage, transportation and product display.

Operators were specifically warned against responding to rising costs by using unsafe substitutes, harmful or prohibited additives, poor-quality ingredients, compromised hygiene practices or manipulated expiry information.

The commission also cautioned businesses against misleading consumers through packaging, advertising, social media and other marketing channels.

Information concerning production dates, shelf life, allergens, storage conditions and other significant product characteristics must be accurate and compliant with applicable regulations and standards.

Bello also highlighted the importance of traceability, noting that Section 134 of the Federal Competition and Consumer Protection Act requires manufacturers, importers and distributors to label or describe products in a way that allows them to be traced to the relevant manufacturer, importer or distributor.

The warning places particular emphasis on consumer confidence, which can be damaged when businesses cut corners to protect profit margins.

Earlier, FCCPC South-West Zonal Office Head of Quality Assurance and Development, Akinwumi Isola, said effective regulation should involve continuous dialogue, education and transparency between regulators and businesses.

Isola said enforcement remained necessary but argued that voluntary compliance supported by strong industry commitment would provide more sustainable results.

He urged operators to invest in quality management systems, strengthen food safety practices, train employees continuously and maintain reliable production records.

Businesses were also encouraged to respond promptly to consumer complaints, cooperate with regulatory inspections and surveillance, and report or recall products when safety concerns emerge.

The FCCPC said compliance should be incorporated into daily business operations rather than treated as an exercise undertaken only when inspections are due.

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For consumers, the commission’s message is clear: rising production costs may be a commercial challenge, but they should not become a reason for compromising the safety and quality of food products reaching the public.