Everything about Alfred Bird totally explained
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 wasn't 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 didn't 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.
Further Information
Get more info on 'Alfred Bird'.
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