Fermentation protein

I have been asked to comment on a new source of protein from Germany. I am told, it is a fermentation side-product from the manufacturing of synthetic threonine.   It contains about 80% protein, 10% fat, and 9% threonine. Being of biologic origin, it is expected to be highly digestible, and I was told it is also a great appetizing agent. It is also being sold as a replacement to fish meal, especially in the aquaculture feed industry. I have had no previous experiences with this novel ingredient