The "shear flow forming technology" for the third-generation plant-based meat creates a long-fiber structure with a meat-like texture. The thin, long fiber of the plant-based meat provides a taste and fiber bundles more similar to actual meat. This technology is more suitable to produce whole muscle meat products. In comparison, the competitors can only create single directional fiber structures without fiber bundles. They also require secondary processes to make steaks, which are time consuming and laborious.