Soft drinks are one of the most widely consumed and profitable beverages in the world. This review article focuses on the utilization of emulsion science and technology for the fabrication of soft drinks by the beverage industry. A brief overview of the various high and low energy methods available for preparing this type of beverage emulsions is given, as well as a discussion of the functional ingredients used to formulate these systems, including oil phases, emulsifiers, weighting agents, ripening inhibitors, and thickening agents. The influence of droplet characteristics on the physicochemical and sensory properties of beverage emulsions is reviewed, with special focus on their influence on product stability. Finally, we discuss recent developments in the soft drinks area, including fortification with vitamins, reduced calorie beverages, and "all-natural" products.