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Tyson Foods Opens Food Production Facility in Kentucky; Donnie King and Melanie Boulden Share

Tyson Foods Opens Food Production Facility in Kentucky; Donnie King and Melanie Boulden Share


SPRINGDALE, AR
Thursday, January 25th, 2024

Demand for Tyson Foods bacon continues to grow, which is why the supplier embarked on its latest expansion. Tyson has officially opened its new $355 million food production facility in Bowling Green, Kentucky, built to support a significant expansion of its bacon production capabilities.

Donnie King, President and Chief Executive Officer, Tyson Foods“Our innovative new plant in Bowling Green reflects a major investment that we are proud to make in south central Kentucky,” said Donnie King, President and Chief Executive Officer. “This enables us to focus on the health and safety of our team members while also delivering best in class service for our customers.”

The 400,000-square-foot plant is expected to produce 2 million pounds a week of premium quality Jimmy Dean® and Wright® Brand bacon retail products and bacon used in foodservice. Bacon represents over $1 billion in sales across retail and foodservice at Tyson, according to a press release.

Tyson Foods has officially opened its new $355 million food production facility in Bowling Green, Kentucky

Nielsen data states that Jimmy Dean products represent one of the fastest-growing retail food brands over the past two years, and Wright Brand products are rising to the No. 1 consumer choice at retail in the stack category. The new facility represents an opportunity for Tyson to further innovate with new flavors, cuts, and products such as fully cooked bacon.

Melanie Boulden, Group President of Prepared Foods and Chief Growth Officer, Tyson Foods“Bacon is a growing category based on consumer demand, both at home and at restaurants, and our expanded production will enable us to lead this growth and drive innovation,” said Melanie Boulden, Group President of Prepared Foods and Chief Growth Officer.

Tyson Foods selected Bowling Green due, in part, to its proximity to raw materials in the protein leader’s pork supply chain and to inbound and outbound transportation lanes. It combines high-tech robots that help eliminate ergonomically stressful tasks such as transporting large pork bellies along multiple production lines.

The 400,000-square-foot plant is expected to produce 2 million pounds a week of premium quality Jimmy Dean® and Wright® Brand bacon retail products and bacon used in foodservice

The company is also helping team members improve their skills by partnering with Southcentral Kentucky Community and Technical College (SKYCTC) to offer relevant technical training.

For more from the press release, click here.

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