Courtesy of Tyson Foods
Tyson Foods new Bowling Green bacon plant

Tyson Foods Opens New Bowling Green, Kentucky, Bacon Processing Plant

Jan. 25, 2024
400,000-sq.-ft. facility is expected to pump out 2 million pounds of bacon per week to support the Jimmy Dean and Wright Brand bacon portfolios.

Tyson Foods officially opened its new $355 million bacon-processing facility in Bowling Green, Ky., according to a release from the company. The 400,000-sq.-ft. plant will produce two million pounds of Jimmy Dean and Wright Brand bacon per week, to help position Tyson to capitalize on an increasing market for its bacon products in both retail and foodservice channels.

It is anticipated the facility will create nearly 450 new jobs in the southcentral region of Kentucky. It represents a significant opportunity for Tyson to innovate with new bacon flavors, cuts and products including fully cooked bacon, the company said, building on the fast-growing Jimmy Dean and Wright Brand successes over the past few years.

Bowling Green was selected by Tyson in part due to its proximity to the raw pork supply chain and transportation lanes in and out of the region. The company expects the plant to enable end-to-end profitability by utilizing pork bellies provided primarily by Tyson Foods’ pork segment, the release noted.

The Bowling Green facility combines high-tech robotics to eliminate ergonomically stressful tasks, keeping employees healthier and safer. Rather than employees doing these laborious tasks, driverless forklifts and autonomous guide vehicles (AGVs) will do the pushing and pulling, transporting pork bellies along the processing lines, packing and stacking boxes, and moving product through the facility in most instances.

Tyson also will partner with Southcentral Kentucky Community and Technical College to offer relevant technical training, including a robotics lab, for its employees.

About the Author

Andy Hanacek | Senior Editor

Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.

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