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Oil and meal from rapeseed, sunflower and soya are classically used in food and feed and in non-food at a less extent. A particular case has to be underlined for soya, the protein fraction of which can be used in food as protein concentrates or protein isolates. In all these cases, oilseeds are processed by classical methods applied for many years without marked evolutions. Nevertheless, some trends are being observed in response to specific nutritional demands emerging from consumers with food safety concerns. New ways for valorization of oilseed end-products are being identified and their development is close conditioned by modification of classical processes or defining and setting of new flowsheets. Some significant projects are described in this paper.