Alfred Bird

Alfred Bird (1811 – 15 December 1878) was an English food manufacturer and chemist. He was born in Nympsfield, Gloucestershire, England in 1811 and was later a pupil at King Edward's School, Birmingham. He was the inventor of a series of food products, most notably egg-free custard and baking powder. His father was a lecturer in astronomy at Eton College. His son Alfred Frederick Bird continued to develop the business after his father's death.

Career Alfred Bird served a pharmacist apprenticeship to Philip Harris Ltd. in Birmingham. Bird became a qualified chemist and druggist.

In 1837, Bird opened a shop in Bull Street, Birmingham, Alfred Bird, experimental chemist. It was originally intended only for his wife Elizabeth who had both egg and yeast allergies. The Birds used genuine custard when entertaining guests, but on one occasion the egg-free custard was (either by accident or design) fed to dinner guests. It was well received, and Alfred Bird realised 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. a baking powder, to make yeast-free bread for his wife. This formula for baking powder is similar to modern baking powders.

Death

Alfred Bird died on 15 December 1878 in Kings Norton, Birmingham 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 and Bird's Jelly. It read:

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.