Food Unwrapped: Season 15, Episode 5

15 - 5: Soft-shell Crab, Blue Dye, Pork Pies

Jimmy Doherty is in the US state of Maryland to find out why soft-shell crab is such a delicacy, Kate Quilton asks what in nature provides the bright blue dye used in sweets and Matt Tebbutt reveals why there is jelly in pork pies and the lengths scientists go to in order to put it there.