New developments in edible oil modification technology are necessary to enable the production of food fats with significantly lower trans fatty acid (TFA) levels which can be used without affecting the functional properties of the final product. Reducing TFA levels by changing the process conditions during hydrogenation is only possible to a certain extent. A lower reaction temperature (e.g. below 100°C), a high hydrogen pressure (e.g. 20 bar) and/or the use of a precious metal (Pd, Pt, etc.) catalyst substantially reduce TFA-formation.However, these process conditions also give rise to more unselective hydrogenation resulting in a higher saturated fatty acid content and worse physicochemical characteristics.Enzymatic interesterification (EIE) was recently successfully introduced on an industrial scale. ‘Random’ EIE produces products with similar physicochemical characteristics as those obtained by chemical interesterification (CIE), but which have better nutritional quality and oxidative stability. New developments are now underway in the potential application of sn 1,3-specific enzymes for the controlled production of food fats with improved nutritional quality and/or specific functional properties.Developments in dry fractionation have resulted in new, more efficient crystallizer designs and higher performing separation technologies (high pressure filter presses, improved centrifugal separators, etc.). These improvements together with fine-tuned production routes have resulted in higher quality fractions with a broader range of application in various food products. Dry fractionation combined with EIE, and eventually full hydrogenation, is applied today for the production of low and/or zero trans food fats for use in frying fats, margarines or shortenings.