Backed by the drive to reduce carbon footprints, enhance product sustainability, and promote recycling, the aluminium can is garnering significant attention. A local start-up, Tiny Keg Can Co., has been leading this shift since 2018.
Tom Riley, managing director of Tiny Keg Can Co., shares their mission, "We believe in empowering our customers to explore new markets, create unique products, and take on ambitious challenges, all while delivering cost-competitive production at scale. As a result, our clients can confidently enter new territories and rapidly adapt to evolving market trends."
The opportunity
Operating at the nexus of various consumer goods megatrends, Tiny Keg identifies three key shifts. Firstly, the fragmentation of brands and a movement away from the traditionally dominant brands towards new products, categories, and consumption occasions. Secondly, the rising awareness of sustainability and the environmental implications of purchasing and consumption decisions. Thirdly, the increasing emphasis on convenience through new distribution channels centred around at-home trends. Alternative packaging opportunities are primed for further growth, especially in the realms of carbonated wine and wine-based ready-to-drink (RTD) products in can, with the global wine-in-can market – currently valued at £158.4 million – projected to soar to £428.4 million by 2028.
Tiny Keg has made substantial investments in technology, processes, and quality control to become the premier wine canning company in South Africa. "We expanded our capabilities to cater to the growing demand and launched a custom-built carbonation and packaging facility in 2022," says Riley.
Technical ability
Tiny Keg boasts an 1800m² customs-bonded, FSSC 22000, SAWIS & IPW, WIETA certified production facility equipped to handle wine intake. The facility houses a reverse osmosis water filtration plant and de-aerated water (DAW) system, cooling and carbonation capabilities, a top-of-the-line sleeve applicator for sophisticated can decoration, and a provision for short-term storage and container loading. It is specifically designed for efficient liquid intake, processing, and packaging.
In processing carbonated wines, Tiny Keg employs a method akin to the Charmat technique of carbonating wine. The wine is cooled, held under pressure, and slowly carbonated. This process results in a refined, enduring bubble that enhances mouthfeel and overall drinking pleasure. Johan du Toit, the creative behind the Cape Fynbos Bubbly series, currently stocked nationwide in Checkers, notes, "We are very happy with the type of sparkle our bubbly has. It reminds you more of a prosecco or even a Cap Classique/Champagne as the bubbles are fine and soft and not harsh as they sometimes are in sparkling wines."
1 800m² customs-bonded, FSSC 22000, SAWIS & IPW, WIETA certified production facility equipped to handle wine intake
Commitment to quality
Tiny Keg Can Co.'s commitment to quality is paramount, reinforced by a robust ability to protect their customers' products through rigorous quality control processes. Their specialised Liquid Intake and Analysis (LIA) process is purpose-built for handling wine intended for canning.
To guarantee a superior packaged product, Tiny Keg provides a bespoke customer manual detailing all aspects of wine canning, including specifications on wine preparation for canning. They've collaborated closely with local can manufacturers and winemakers over the past 4.5 years to establish a liquid specification standard which ensures optimum quality for both liquid and can.
Dr. Carien Coetzee, PhDAgric Oenology, highlights challenges to canning wine in her book "The Winemaker's Guide to Wine in a Can," including risks to the can and liquid integrity via oxygen, sulphur dioxide, and sterility. Tiny Keg was one of the sources of this globally distributed and widely acknowledged paper.
Tiny Keg closely monitors oxygen prior to packaging, during canning, and in the can to ensure safe specifications are attained. Dr. Coetzee comments in her book, "Sound oxygen management during the packaging process will mitigate the need for antioxidant protection in the form of free SO2, hence reducing the risk of reaction with aluminum and corrosion."
Tiny Keg has several Anton Paar CBox QCs on site for monitoring oxygen in liquids. They control oxygen in tank and further mitigate oxygen pickup through pre-fill purging with CO2, liquid nitrogen dosing for still wines, and undercover CO2 gassing – all part of their stringent oxygen control. "Impressive that TK does frequent DO measurements to mitigate the risk of oxidation," adds Dr. Coetzee.
Adi Badenhorst, whose Curator series was canned by Tiny Keg, confirms, "Tiny Keg are technically very astute: minimal losses, low oxygen pick-up, and maintaining SO2. An absolute pleasure to work with the guys in terms of attention to detail."
Madre Kotzé, commercial quality technologist at Uniwines, adds, "I was amazed by the work they have done to make Tiny Keg a world-class canning facility. The technology incorporated into the system and the quality controls during the process will ensure that your product is in good hands."
Delana Green, Stellenbosch Vineyards, notes, "We have filled a Sauvignon Blanc, Shiraz, and Rosé in March 2021, and it is amazing the shelf life that is achieved after two years in the can. All three wines still display typical cultivar characteristics. Hats off to Tiny Keg, as this would not have been possible without their ongoing strive to provide a premium service."
Their production team uses an Anton Paar Alcolizer to ensure the wine is in spec and in line with the Department of Agriculture, Forestry, and Fisheries (DAFF) approved labels.
Tiny Keg mitigates against microbial risk by using adenosine triphosphate swabs (ATP) on all wine inlets, tanks, and canning lines. They also offer layers of protection for wine in the form of protection filters and in-line dosing of the shelf stability agent Velcorin. Dr. Coetzee notes, "Tiny Keg originated from the beer industry, which has very strict micro protocol and hygienic processes. It's wonderful that it can be drawn through to wine production, which does not always have strict protocol."
Tiny Keg also pays close attention to can seal integrity through periodic seam tear-downs and measurements, which are checked against the manufacturer's standard. Ashley Jephthah, service engineer CTS senior at Nampak, comments, "Tiny Keg follows recommended industry best practices for double seam quality control. This activity focuses on carrying out manual seam analysis at recommended frequencies. The results are referenced against industry-accepted specifications to ensure process control is maintained. These practices are sustained through regular Double Seam Evaluation training supplied by Nampak Bevcan for all operators. In addition, seam quality is further verified by Nampak Bevcan during regular site visits with sectioned seam analysis."
Flexibility
With Tiny Keg's low minimum order quantities, customers are able to fill less and fill fresh, allowing them to fill smaller volumes more often. This keeps the product fresh and avoids overcapitalisation in stock.
"One of the benefits for us as a client of Tiny Keg is that we can fill more often, which ensures that we keep our product as fresh as possible in the can and effectively extends the shelf life of our cans," said Alexander Grier of Villiera Wines.
Tiny Keg's offering of flexibility, mobility, and low MOQs has reduced the barriers to entry. Innovative brand owners are able to seed the market without excessive capital exposure. This has allowed for the democratisation of beverage offerings, resulting in an explosion of new and exciting, proudly South African brands hitting local and global markets.
"We are disrupting the traditional approach to large volume production and cookie-cutter solutions in the beverage industry. We believe in the power of innovation and creativity to empower our customers to achieve their ambitions, all while delivering cost-competitive solutions at scale," says Tom Riley.
They also offer flexibility in can decoration, with traditional stick-on labels and shrink sleeve capabilities, avoiding large can printing MOQs and enabling customers to fill the same wine for different export markets.
"Given the nature of the appetite in export markets, producing canned wine here in SA has been reliant on the flexibility to deliver bespoke packaged wines specific to the customer and the market, and that doesn't happen without Tiny Keg's commitment to providing flexibility in the model they've built, allowing producers like us to avoid large label MOQs and iterate and be innovative in delivering the freshest wines to our customers," said Walker Brown of Lubanzi Wines.
Trust
In less than five years, Tiny Keg has filled and seamed over 11 million cans, cultivating successful relationships with a broad range of clients, from start-up brand builders to multinational beverage companies. "We have built successful partnerships with over 100 brand owners and innovators who have successfully brought their product to market," says Tom Riley, MD of Tiny Keg.
RJ Botha, cellarmaster at Kleine Zalze, confirms, "It was an absolute pleasure working with Tiny Keg. The attention to detail shows in the quality of the products we received. Great team and great expertise."
"Their service is great, and they are always looking at ways to improve the service they provide and ensure that you, as a client, are always happy with their service," adds Alexander Grier of Villiera Wines.
We've made significant strides with our pioneering focus on wine-in-can, and we're just getting started. By thinking outside the box, we're helping our customers create experiences that delight and captivate, ensuring their consumers keep coming back for more. We're not just a canning company; we're a movement propelling the future of beverage innovation," enthuses Riley.