The reduction of the trans fatty acid content (TFA) has long been integrated in LU's will to always improve the nutritional quality of its products, particularly the lipids quantity and quality. The fat content is essential to the manufacture of cereals products, thanks to its technological and nutritional roles, and its impact on taste and texture. Our Research and Development project to reduce TFA has progressed since 1997. After having checking that the processing conditions in our factories (temperature, pressure, duration) do not generate TFA, we concentrated our work on the quality of the fat used. An internal standard was established in order not to exceed 2% of the total energy contribution in our finished products. This standard had important implications for each of our raw material specification. These stricter requirements for raw materials implied a selection of new suppliers qualified with the contribution of the Purchasing and Quality departments. The use of margarines and shortenings, the principal sources of TFA in cereal products, was reduced drastically as of 1997 (less 70% between 1994 and 2006). Reformulations were carried out with fats & oils alone or in mixture, with specific adaptations to the various processes. Danone's will to increase the use of nutritional oils like rapeseed oil confronted us with various problems, solved by our R&D. Today, LU has acquired the control of new vegetable oils, in particular rapeseed oil, which finds many applications in our product range such as Taillefine, Ourson, Lu Petit Déjeuner. To date, almost the totality of LU's products made in France conform with the internal standard (1 g of TFA for 100 g of finished product), based on public health recommendations. Optimization of the quality of the fat content is still on-going, with particular attention to the saturated fatty acids contents. (implication for example in NUTRISAT project).