Alfred Bird

Alfred Bird was a British chemist and inventor known for creating the first egg-free and gluten-free baking powder in the 19th century. His innovations addressed dietary restrictions and allergies, making baking accessible for those with egg sensitivities. Additionally, Bird invented a new kind of vanilla-flavored custard powder, which became popular for its convenience and taste. His contributions significantly advanced food science and allergy-aware cooking, establishing safer and more inclusive options in the food industry.