ST. LOUIS — The Fleischmann’s Technology Center, comprising a 40-seat theater for training, product demonstrations and live-streamed events, is one highlight in an AB Mauri North America expansion at its headquarters in St. Louis. The company, which offers yeast and bakery ingredient products, also has expanded a bakingHUB that gives customers a range of expertise and tools to accelerate innovation and a yeast strain development center that includes global technologies and expertise.

The headquarters now occupies more than 33,000 square feet, up from about 23,000 square feet, in the Cortex Innovation Community’s @4240 building.

“This multimillion-dollar expansion underscores our commitment to the industrial baking industry in North America,” said Mark Prendergast, president of AB Mauri North America, a division of AB Mauri. “It allows us the opportunity to boost both the scale and functionality of our current technical baking and fermentation facilities, so we can accelerate our research and development.”