Ingredients / Supplier News

AB Mauri North America to move to St. Louis

June 2, 2014
AB Mauri North America's St. Louis Headquarters

AB Mauri, a global company that supplies the baking and food industries with high-quality yeast and bakery ingredients, is moving its North America headquarters into the @4240 building in St. Louis’ historic Central West End. The $73-million, state-of-the-art, sustainable, multi-tenant laboratory and research facility was developed by Baltimore-based Wexford Science & Technology and is based in the Cortex Innovation Community.

Nearly 60 full-time employees will move from Chesterfield to St. Louis in November. AB Mauri will occupy almost 23,000-sq. ft. of space, which features a state-of-the-art, regional technical center double the size of its current location, along with contemporary offices.

“We are very excited to move our North America headquarters into the City of St. Louis,” says Mark Prendergast, president. “AB Mauri is a technology-focused company that will benefit by working side-by-side with other innovative startups and established companies in the Cortex community.

“This move allows us the opportunity to increase both the scale and functionality of our AB Mauri regional technical center and baking laboratory, so we can continue to research and develop better yeast and baking ingredient solutions. This will help elevate our customers’ baked goods in the marketplace. With the signing of this long-term lease, we are looking forward to meeting our new neighbors and calling St. Louis our home for many years.”

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

Table Of Contents Subscribe

Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!