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.
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.
He would also transfer his teaching skills to such future students including Emil M. Mrak, Arthur I. Morgan Jr., and Maynard A. Joslyn.