Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
Cricket flour at 40%–50% . It takes approximately 15,500 L of water to produce 1 kg of live animal weight of beef. Out of which only 40% (0.4kg) is edible. Using the same math, this study showed that it takes only 2,500 L of water to produce 0.8kg of edible cricket protein. That means 80% less water is used in order to produce double the amount of final edible product. Cricket flour also promotes sustainability by eliminating the use of traditional grain-based flour (which is oftentimes processed heavily and takes longer to produce). Although cricket flour's nutrition may partially be based on