Palm oil products are becoming important as raw materials in food products. This is due to their unique fatty acid and triglyceride composition and thermal properties. It is important to note that 80% of the palm oil products and its fractions are being used in food formulations. While a great deal of information is available on the use of palm oil and its fractions in food products, much more work is needed in promoting their utilisation. This paper will discuss the utilisation of palm oil products in making various food products such as margarine, cooking oil, shortening, vanaspati, confectionery fats, etc. Other new products developed in PORIM will also be highlighted.