Brown & Polson: Paisley’s Legacy of Innovation and Industry

Tucked near the northern edge of the Gleniffer Braes — the “bonnie braes” once celebrated in Robert Tannahill’s poetry — lie the remains of an industrial titan that helped shape Paisley’s identity: the Royal Starch Works, once home to Brown & Polson.

Today, the smokestacks are silent, and the red-brick factory is mostly memory. But for over 160 years, this Paisley-born company was a symbol of invention, industry, and progress — its name etched into cookbooks, kitchens, and the history of British food manufacturing.

From Muslin to Maize: Humble Beginnings (1840–1854)

Brown & Polson began not in food, but fashion. In 1840, two local firms — William Brown & Son and John Polson & Co — merged in Paisley’s bustling textile scene. Originally, they produced muslin cloth, relying on wheat starch to finish fabrics with that signature stiff sheen.

But ambition would take them far beyond the loom.

By 1842, they were already experimenting with alternative starches, pioneering a new “powder starch” extracted from sago. Within a year, they had moved into larger premises at Carriagehill to meet rising demand — and made their first steps toward becoming a household name.

The Birth of Cornflour (1853–1854)

In 1853, John Polson Jr., the founder’s son, changed the game. He began experimenting with Indian corn (maize), and soon after patented a process to extract starch — what we now call cornflour.

The fine, white, tasteless powder quickly became a staple in British kitchens, perfect for thickening sauces, soups and desserts. It was more digestible than wheat starch, and far more versatile.

This single invention catapulted Brown & Polson into national prominence — turning a textile firm into a trusted food brand.

Royal Accolades and Industrial Growth (1853–1870s)

By 1853, Brown & Polson had caught the eye of royalty. They were named official starch manufacturers to Queen Victoria — a mark of prestige that would feature on their packaging for decades.

But success came with setbacks. In 1866, their Carriagehill factory burned to the ground. Undeterred, they rebuilt — and grandly — on Falside Road. The new Royal Starch Works blended feudal romance with industrial might: baronial towers, a wide courtyard, and the ever-present hum of machinery.

By 1871, the company employed over 200 people, and just two years later, introduced one of Scotland’s first profit-sharing schemes. Workers also benefited from subsidised housing, sports facilities, and even a social club — a remarkably progressive model for its time.

Expansion, Acquisitions and Innovation (Late 19th–Early 20th Century)

With growing success came acquisitions. By the early 20th century, Brown & Polson had absorbed key starch manufacturers, including Currie & Co, William Polson & Co, William Wotherspoon, and William Mackean.

The company incorporated as a private limited company in 1920, with a capital of £500,000. Alongside starches, they diversified into prepared foods — custards, blancmanges, and other dessert mixes that became pantry essentials.

Global Reach and a London Office (1930s–1980s)

In 1935, the business was acquired by the American food giant Corn Products Company (CPC) — signalling its integration into the global food supply chain.

From the 1960s, the Paisley site began producing other major products including:

Knorr soups and stock cubes
Gerber baby foods (1965–1975)
Brown & Polson instant custard (launched 1978)

In 1946, the firm’s headquarters moved to London’s Strand — a symbolic shift from local industry to national powerhouse.

Disaster Strikes: The 1964 Explosion

Brown & Polson’s story includes one of Paisley’s darkest days.

On 5 June 1964, an early morning explosion devastated the animal feed plant on Braids Road. Four men lost their lives. The blast was so powerful it collapsed the building and shook nearby homes. Workers fled in fear, and emergency services scrambled to the scene. The likely cause: a grain dust ignition — a well-known but deadly industrial hazard.

It was a devastating reminder of the risks behind even the most familiar products.

The Final Chapter in Paisley (2000s–Present)

In 2000, Brown & Polson’s parent company — by then renamed Bestfoods — was bought by Unilever. Two years later, production at the historic Paisley site ceased.

But the story didn’t end there.

In 2003, the Brown & Polson brand was sold to Premier Ambient Products, ensuring its legacy lived on. Today, you can still find the iconic cornflour on supermarket shelves, even if its factory has long since vanished from the skyline.

A Legacy Beyond the Label

Brown & Polson wasn’t just a food brand. It was a symbol of Scottish innovation, worker welfare, and entrepreneurial spirit. From pioneering industrial welfare schemes to transforming British cookery, it left a mark far deeper than a company logo.

It brought cornflour into every kitchen, and in doing so, took Paisley’s industrial expertise into homes across Britain and beyond.

Though the Royal Starch Works no longer stands, every thickened custard, every set blancmange, and every cook reaching for that familiar yellow tin keeps the legacy alive.

Sources & Further Reading

The Story of Paisley by David Rowand (1874)
Scotland’s Industrial Past by John R. Hume (1976)
Records from the National Records of Scotland
The Board of Trade Journal (1920s–1930s)
Paisley Daily Express archives (June 1964)
CPC International Annual Reports (1935–1980s)