ST. LOUIS — AB Mauri, a supplier of yeast and other ingredients to the food and baking industries, has relocated its company headquarters to the Cortex Innovation Community in metropolitan St. Louis.

AB Mauri’s new facilities will feature 23,000 square feet of office space and a 5,000-square-foot bakingHUB and pilot fermentation facility, a research and development center where the company’s food scientists and customers will be able to develop and produce finished baked goods for trial and testing. AB Mauri said the bakingHUB will be capable of producing a range of products, including pan bread, artisan baguettes, various sweet goods, pizza, flour and corn tortillas, donuts and bagels.

The offices will be located in the recently renovated @4240 building within the Cortex development. Built in 1947 as a supply house and repair center for Southwestern Bell and formerly known as the Heritage Building, @4240 (located at 4240 Duncan) was transformed in a $73 million project into a Certified LEED Platinum building with 183,000 square feet of office/lab space. In addition to features such as solar panels and permeable pavement, the design incorporates 500 large, industrial windows consistent with the building’s original style chosen to maximize natural daylight for labs and office tenants.

Other tenants in the building include Ventures – Boeing’s Defense, Space and Security unit’s startup discovery group; digital agency Manifest Digital’s Always On Content Studio; and the law firm of Husch Blackwell. Anchor tenant for the building is Washington University and the Cambridge Innovation Center’s CIC-STL.

“The Cortex Innovation Community provides an immersive, creative environment for our employees and gives us access to a large pool of innovative thinkers,” said 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.”

With the move, more than 50 employees relocated from AB Mauri’s former location off Timberlake Manor Parkway in Chesterfield, Mo., 6 miles to the east. Mr. Prendergast said it was important for AB Mauri to be in Cortex “near other innovative startups and established companies.”

The @4240 building was developed by Baltimore-based Wexford Science & Technology.

An operating division of Associated British Foods P.L.C., AB Mauri is a global supplier of ingredients. AB Mauri North America sells yeast under the Fleischmann’s Yeast brand and other ingredients including dough improvers, leaveners, tablets, mold inhibitors, enzyme blends, vinegars, acidulants, syrups, malts and specialty products, sold under the AB Mauri Bakery Ingredients brand.