One of the most widely used preservatives in soft drinks is benzoic acid, which prevents the growth of bacteria and increases the product's shelf life. However, in order to guarantee product quality and consumer safety, its concentration must be carefully controlled. According to international standards such as those from the World Health Organization (WHO), the U.S. According to the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), the maximum amount of benzoic acid that can be present in non-alcoholic beverages is typically between 100 and 150 mg/L. Therefore, keeping benzoic acid levels within regulatory limits necessitates the use of accurate and dependable analytical techniques. For its determination, a number of qualitative and quantitative methods have been developed. Thin-Layer Chromatography (TLC) is frequently utilized for rapid identification, whereas UV–Visible spectrophotometry provides simple and sensitive quantification. For functional group analysis, Fourier Transform Infrared (FTIR) spectroscopy provides a quick and non-destructive method. High-Performance Liquid Chromatography (HPLC) remains the most precise and widely accepted method for routine determination due to its high selectivity and reproducibility. Trace-level and confirmatory studies are carried out with gas chromatography–mass spectrometry (GC–MS). For basic quality control, titrmetric methods are cost-effective alternatives. Using these methods helps to avoid the negative effects of using too many preservatives and ensures that food safety regulations are followed. This review focuses on recent advancements in analytical techniques that help keep the levels of benzoic acid in soft drinks controlled and safe.