Although there is a continued need for hydrogenation of oils and fats for food industry, in recent years the final hydrogenated products mainly switched to fully hydrogenated fats instead of partially hydrogenated oils. With the increasing consumer awareness about the deleterious effects of trans fatty acids, the consumption of industrially hydrogenated oils and fats has decreased. However, demand for substitution of hydrogenated fats with oils naturally high in saturated fatty acids, such as palm oil and its derivatives, is increasing. The current research on the elimination of trans-fatty acids in food products through innovations and developments in hydrogenation process, novel catalysts and supports, and using novel oils and fats sources could be promising solutions to eliminate or dramatically decrease trans fatty acids; however, these findings need to be practically confirmed in industrial scale production plants.