From left: Mark Prendergast, president of AB Mauri North America; Missouri Governor Jay Nixon; Marie Thomas, vice-president of bakery ingredient innovation, AB Mauri; and Scott Wise, innovation scientists, AB Mauri.
ST. LOUIS — Missouri Governor Jay Nixon stopped by the AB Mauri North America region offices on July 21 to visit the company’s bakingHUB and sample some artisanal bread. AB Mauri, a supplier of yeast and other ingredients to the food and baking industries, last year relocated its company headquarters to the Cortex Innovation Community in metropolitan St. Louis.
The 5,000-square-foot bakingHUB and pilot fermentation facility is a research and development center where the company’s food scientists and customers are able to develop and produce finished baked goods for trial and testing. The bakingHUB is capable of producing a range of products, including pan bread, artisan baguettes, various sweet goods, pizza, flour and corn tortillas, donuts and bagels.