AB Mauri, a company that supplies the food and baking industries with yeast and bakery ingredients, hired John Evans as vice president of yeast innovation. In his new role, Evans will lead the St. Louis-based yeast innovation team in the origination, design and development of AB Mauri’s yeast innovation projects.

Evans joins AB Mauri after spending more than 31 years in academic and research positions. His most recent role was vice president of science and technology for POET, the world’s largest bioethanol and bioproduct producer. During his time at POET, Evans led research efforts on starch and cellulosic ethanol and on valorizing biorefinery co-products. Evans also served as an assistant research professor in the Department of Chemistry and Biochemistry at the University of Colorado at Boulder.

“John is a tremendous addition to our innovation team,” said AB Mauri North America President Mark Prendergast. “Under John’s leadership, I’m confident and excited for the future of AB Mauri’s yeast innovation efforts throughout North America.”

Evans holds a doctorate in molecular and cellular biology from Florida State University as well as post-doctoral fellowships in cell biology and physiology from National Jewish Health in Denver and the University of Massachusetts Medical Center. He also holds a Bachelor of Science in biological science and science education from Florida State University.

In January, AB Mauri moved its North American headquarters into the @4240 building in the Cortex Innovation Community in the City of St. Louis. The new location, which features a state-of-the-art bakingHUB™, enhances business operations and allows AB Mauri North America to better support its customers in the baking industry.

About AB Mauri North America AB Mauri North America – a division of AB Mauri – is a relationship-oriented, technology-driven company that supplies the food and baking industries with best-in-class yeast and bakery ingredients. Commercial bakers, in need of a total resource for quality ingredients, process optimization, and custom formula solutions, rely on AB Mauri.

The company sells yeast under the Fleischmann’s® Yeast brand name. An extensive line of quality bakery ingredients – including dough improvers, leaveners, tablets, mold inhibitors, enzyme blends, vinegars, acidulants, syrups, malts and specialty products – is marketed under the AB Mauri® Bakery Ingredients brand name. More information is available at www.abmna.com.