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Tyson Foods Breaks Ground on New Bacon Production Facility

Located in Bowling Green, Ky., the company's new $355 million state-of-the-art site will help Tyson Foods meet strong consumer demand for its Jimmy Dean and Wright brands.

Tyson Food Logo

Tyson Foods has broken ground on the site of its new $355 million bacon production facility Bowling Green, Ky. Projected to be operational late next year, the 400,000-sq-ft facility will feature the latest robotics and automated technologies to maximize production efficiency and team member safety. It will employ 450 people and help meet growing demand for the company’s iconic Jimmy Dean and Wright brands.

The project is part of Tyson’s commitment to meet increasing retail and foodservice demand for bacon products and deliver against its strategy of accelerating long-term growth aligned to consumer trends.


Read article   Tyson Foods to Build New Plant in Virginia


“This is a historic day for Tyson Foods as we invest to meet the continued growth of our iconic Wright and Jimmy Dean brands,” says Noelle O’Mara, group president of prepared foods for Tyson Foods. “We’re grateful for the opportunity to build on our successful relationship with the State of Kentucky and look forward to contributing to the community in Bowling Green and Warren County.”

“Tyson Foods announced this tremendous investment in Warren County just over three months ago, and I am thrilled to join the company’s leaders for today’s groundbreaking as they quickly move forward with the project,” adds Kentucky Gov. Andy Beshear. “This commitment to create hundreds of jobs in Bowling Green is amazing news for the workforce throughout the region and builds on Tyson’s already impressive presence in our state. I look forward to our continued growth together.”

“Job creation of this magnitude by Tyson Foods is an investment in the future of the people of Bowling Green,” says Mayor Todd Alcott. “Tyson Foods is a highly recognizable brand in homes across the world, and we are excited to now call them a member of our community.”


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