Alfred Bird

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Alfred Bird (1811 – December 15, 1878) was a British food manufacturer and chemist. He was born in Digbeth, Birmingham in 1811, and was the inventor of a series of food products mostly now taken for granted. His son Alfred Frederick Bird continued to develop the business after his fathers death.

Alfred Bird registered as a pharmacist in Birmingham in 1842, having served an apprenticeship to Phillip Harris of that city. He was a qualified chemist and druggist and went on to open an experimental chemist's shop in Bull Street.

Alfred Bird's first major invention was egg free custard (1837) . Alfred Bird used cornflour instead of egg to created a high quality custard mix. It was originally intended only for his wife Elizabeth who had both egg and yeast allergies. Only when the custard was accidentally fed to guests did Alfred Bird realise that his invention had a wider use. Soon afterwards Alfred Bird founded 'Alfred Bird and Sons Ltd', which would go on to become the famous Bird's Custard company and brand.

Bird was not content to revolutionize custard but went on to invent baking powder so he could make yeast-free bread for his wife.

Alfred Bird died on the 15 December 1878 and is buried at Key Hill Cemetery in Birmingham. Famously his obituary in the journal of the Chemical Society (of which he was a fellow) discussed at length his skills and research but did not mention his other activity - the by then famous Bird's Custard.

His son, Alfred Frederick Bird, continued the work of his father. Bird junior went on to invent egg substitute powder in 1890, blancmange powder and jelly powder.

"The Custard Factory" in Digbeth, Birmingham, is now a centre providing space to artists.