AB Mauri North America moves to St. Louis, builds baking HUB
AB Mauri has moved its North America headquarters into the @4240 building, a $73 million, state-of-the-art, sustainable multitenant laboratory and research facility in the Cortex Innovation Community in St. Louis. The new location, which features a state-of-the-art bakingHUB, will enhance business operations and allow AB Mauri North America to better support its customers in the baking industry.
“The Cortex Innovation Community provides an immersive, creative environment for our employees and gives us access to a large pool of innovative thinkers,” says Mark Prendergast, president of AB Mauri North America. “This move is an important step forward for AB Mauri, and I’m excited about the opportunities it will bring to our company, employees and customers. Our new facilities will enable us to develop better yeast and baking ingredient solutions and elevate our customers’ baked goods in the marketplace.”
The 23,000-square-foot offices feature a 5,000-square-foot bakingHUB and pilot fermentation facility where AB Mauri food scientists and customers will create a wide range of finished baked goods for trial and testing purposes. The bakingHUB will be capable of producing pan breads and artisan baguettes, various sweet goods, pizza, flour and corn tortillas, doughnuts and bagels, among other items.
“Our bakingHUB and fermentation facility replicates bakery conditions and will provide our customers with significant alternatives, improvements and solutions to their baking needs,” says Prendergast.
More than 50 full-time employees moved from AB Mauri’s former location in Chesterfield, MO, to Cortex.