One important thing to keep in mind that is that you cannot “just” make things from aluminium.
One reason the beverage can gets away with using so little alu for so much content is that that it’s pressurized and hence held in shape by its very content. This is why flat drinks have to have the extra air inside it be overpressurized and hence will stil fizz briefly when opened. And the shape of a bottle is not good for being held up by uniform pressure.
We can put non-pressurized things into it when either the content is light (cremes etc) or is in itself rather stable (powders). But even then we use a lot of metal for the container. To truly save, it needs to be something that pressurizes from the inside, which among other things can be inherently unsafe (spray cans come to mind, don’t puncture them).