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Alfred Bird
Alfred Bird (1811 – 15 December 1878) was an English food manufacturer and chemist. He was born in Nympsfield, Gloucestershire, England in 1811〔1851 England Census Class: HO107; Piece: 2049; Folio: 84; Page: 1; GSU roll: 87459〕〔1861 England Census Class: RG9; Piece: 2143; Folio: 60; Page: 24; GSU roll: 542924〕〔Baptised 25 August 1811 in Nympsfield, Gloucester, England. Parents John and Mary. International Genealogical Index batch C030651; source call no. 0425482; Printout call no. 6911781〕 and was the inventor of a series of food products. 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 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 in 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.
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