William V. Cruess

William Vere Cruess (August 9, 1886 – March 13, 1968) was an American food scientist who pioneered the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine industry in California after the repeal of Prohibition in 1933.

A native of San Miguel, California, who grew up impoverished, he earned his B.S. degree in chemistry at the University of California, Berkeley, in 1911, then taught there from 1911 to 1954, even being chair of the Division of Fruit Products from 1938 to 1948. While at Berkeley, Cruess earned his PhD at Stanford University in 1931.

During his years at UC Berkeley, Cruess co-founded the field of food science, established the technology of fruit dehydration, and came up with the mix that brought the “fruit cocktail” into homes and restaurants everywhere. In addition to inventing fruit cocktail, he introduced the Spanish olive to food processing and was responsible for apricot nectar. He was present at one of the first judgings of California wines in about 1936, and during World War II he perfected food packaging for the United States Army. The UC Berkeley food science department, which also developed prune juice, was later transferred to the campus of the University of California, Davis, during World War II. During this time, he would move his research from Berkeley to Davis. He would also transfer his teaching skills to such future students including Emil M. Mrak, Arthur I. Morgan, Jr., and Maynard A. Joslyn.

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