Bakers Journal

New hires at AB Mauri

April 2, 2015
By Bakers Journal

April 2, 2015, St. Louis, Mo. — AB Mauri, a global company that supplies the food and baking industries with high-quality yeast and bakery ingredients, has hired Ron Tremayne as senior vice-president of sales and Marie Thomas as the company’s vice president of bakery ingredients innovation for AB Mauri North America.

In his new role, Tremayne will be responsible for both the sales and client services teams, as well as all business development activities in the bakery channel.

Tremayne joins AB Mauri after spending more than 17 years in sales and business development leadership positions. He previously led sales and business development for the AB Mauri bakery ingredient group located in Wilsonville, Oregon, and helped play an instrumental role in developing strategic business relationships with key customers.

Prior to joining AB Mauri, Tremayne was the general manager for Kroger’s La Habra Bakery for nearly 10 years. He also served as production manager for Best Foods Baking (Entenmann’s/Oroweat) and Sunshine Biscuits prior to the company’s purchase by Keebler and Kellogg.

“Ron’s deep knowledge of the industry, combined with his commitment to customer service, will be a huge asset as we continue to grow our business,” said AB Mauri North America President Mark Prendergast. “We look forward to having Ron serve in this important role for our company.”
Tremayne holds a Master in Business Administration from Marylhurst University and a Bachelor of Science in fisheries science from the University of Washington.

AB Mauri also has hired Marie Thomas as the company’s vice president of bakery ingredients innovation for AB Mauri North America. Thomas will lead the innovation team on the development of new and improved ingredients for the bakery market.

She joined AB Mauri after serving as managing director of Gb Plange UK Ltd., a leading bakery supplier in Europe. Thomas led the successful integration of that business with AB Mauri after its acquisition in February 2014.  

Thomas has a strong baking-science background, and she has previously managed Innovation teams in Gist Brocades and DSM Bakery Ingredients, with a strong focus on the development of new enzyme solutions for the bakery-products market.

“Marie’s experience as a food scientist in Europe and now North America gives her a keen eye for applicable innovation,” said Prendergast. “Her role is critical to our company as we continue to focus on innovative solutions for our business and customers.”

Thomas holds a Master in Business Administration from Manchester Metropolitan University and a Bachelor of Science in applied chemistry from the University of Wales Institute of Science and Technology.   

In January, AB Mauri moved its North America 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™, will enhance business operations and allow AB Mauri North America to better support its customers in the baking industry.

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