I think it's a combination of all the factors listed above. For example, when I crush and strain, my honey is very cloudy due to bits of wax and pollen. It tastes distinctively different from when I use an extractor and then strain twice. Both taste good, but a little different from each other. Many consumers want honey to be nearly crystal clear and they associate cloudy honey with "bad honey". Thus, bulk producers heat and filter like crazy, taking everything out that really gives it flavor. Homogenizing it with tons of other honey could easily reduce whatever is left of the character that it once had.
"My wife always wanted girls. Just not thousands and thousands of them......"