AB Mauri Completes HQ at Cortex
by Tim Bryant (St. Louis Post Dispatch – TBRYANT@POST-DISPATCH.COM)
AB Mauri, a global yeast producer and bakery ingredients maker, plans to open its North American office Friday at the Cortex research district in the Central West End.
More that 50 employees are making the move from space AB Mauri had leased at 1350 Timberlake Manor Parkway in Chesterfield.
The company has offices and a high-tech bakery in 23,000 square feet of space on the first floor of @4240, a former telephone factory remade as science labs and offices at 4240 Duncan Avenue. Wexford Science & Technology, based in Baltimore, owns @4240.
AB Mauri, a division of Associated British Foods, of Peterborough, England, supplies food and baking industries with yeast and bakery ingredients. Its brands include Fleischmann’s Yeast products and AB Mauri Bakery Ingredients.
The Cortex facility has the natural gas service necessary to fuel the large ovens AB Mauri needs at its “bakingHub” to develop new bread and bakery products, the company said.
Cortex has “an immersive, creative environment for our employees and gives us access to a large pool of innovative thinkers,” Mark Prendergast, president of AB Mauri North America, said in a statement.
AB Mauri’s new lab has a fermentation facility where food scientists and customers will create baked goods for trial and testing. The bakingHUB will produce pan breads and baguettes, sweet goods, pizza, flour and corn tortillas, doughnuts and bagels and other items