Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market. Alternatives based on liquid oils, fully hydrogenated fats, and exotic fats like shea and sal etc., have been developed by the research groups of several specialty oils and fats suppliers. This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil. It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3-MCPD/glycidol ester-reduced palm based specialty oils are also available on the market.