Why does fondtant have to tast bad?

I don't undrstand why any baker hasn't come up with a way to make fondant taste better. I know the fondant I bought at Michales that was Duff brand was actually moderately tasty but not a lot of cakes have good tasting fondant. So why hasn't anyone decided to make flavored fondant? well I make my fondant with marshallow and people actually eat it. I always see people just pushing the fondant to the side a lot because it has no taste and it just feels weird in the mouth. But people like my fondant because it tastes like marshmallow, and sometime soon im gonna expirement and make it out of strawberry marshmallows and the fruity ones. And even when im making fondant out of plian marshmallows i could always try adding other flavors. I think every part of a cake should be tasty so I dont think i will ever make people suffer from eating Wilton fondant on a cake made by me so I will only use something that tastes good.