One more type of baking powder was introduced during World War II under the brand name Bakewell. Faced with wartime shortages of cream of tartar and baking powder, Byron H. Smith, a U.S. inventor in Bangor, Maine, created substitute products for American housewives. Bakewell Cream was introduced as a replacement for cream of tartar. It contained sodium acid pyrophosphate and cornstarch and was labeled as a leavening agent. It could be substituted for cream of tartar or mixed with baking soda to replace baking powder.