Alfred Bird

Alfred Bird (1811 – 15 December 1878) was an English food manufacturer and chemist. He was born in Nympsfield, Gloucestershire, England in 1811^[1][2][3] 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 father's death.

Career

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 create an imitation of egg custard. 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 revolutionise custard but went on to invent a baking powder in 1843 so he could make yeast-free bread for his wife. This formula for baking powder is essentially the same as used in modern baking powders.

Death

Alfred Bird died on 15 December 1878 in Kings Norton, Worcestershire^[4] 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.

Personal life

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.

External links

• Alfred Bird

References